Chanterelle Mushroom Soufflé

Today, I decided to merge my passion for Chanterelles with my parallel passion for “difficult recipes.” You know, sometimes, I become obsessed with foods because of their famed difficulty to make. First it was the Macaron, then it was Cannelés Bordelais… finally, I worked my way up to the Soufflé. I love desserts, so my first attempts were in the sweet category.  I have been revisiting savory soufflés of late with plans to serve a trio of soufflés for my 30th birthday, and I must say that they are much easier to conquer, so start your soufflé journey with something salty. These dishes are really light and delicious. Perfect for brunch or a light dinner. They are one of those perfect foods that fill you up without weighing you down. This recipe is for a mushroom soufflé, but feel free to change up the flavors. How about prosciutto and Gruyère, or spinach and Gruyère, or leek and bacon?

Morel, Chèvre, and Chives Soufflé

Morel season is here you guys! Every spring, these elusive mushrooms grace us with their presence. We still have not figured out a way to cultivate the Morel mushroom, so the market depends on found mushrooms, and to complicate matters, Morel’s do not always stay put. A spot that produces pounds of mushrooms one year,…

Smoked Salmon, Caper, and Cream Cheese Soufflé

You know, sometimes, I become obsessed with foods because of their famed difficulty to make. First it was the Macaron, then it was Cannelés Bordelais… finally, I worked my way up to the Soufflé. I love desserts, so my first attempts were in the sweet category. I will share my chocolate soufflé recipe one of…