Stracchino Cheese Souffle with Porcini Mushroom & Truffle Parmiggiano Sauce

Stracchino Cheese & Porcini Mushroom Souffle with Truffle Sauce

The Stracchino Fior di Maso Cheese Soufflé with Porcini mushrooms & Truffle cream sauce is ready for lunch today


4 Large Eggs (Separe Yolk & White)

1/2 Cup Dry Breadcrumbs

 50gr of Butter  (30gr. For Beschamelle, 10gr.for Ramekins,10gr.for Truffle sauce)

30gr. Plain Flour 

100ml. of Milk 

20ml. fresh cream

150gr. of Stracchino Fior Di Maso Cheese 

20gr.Porcini Mushroom

30gr. Parmigiano Powder

1 Table Spoon Truffle purea

1 Tea Spoon of Dijon Mustard 

Pinch of nutsmeg 

Salt and Pepper

Method: (Time 30min.)

Prepare a bechamel with 30gr.butter, 30gr. flour, milk, nutmeg and porcini mushrooms. Then finally add Stracchino Fior di Maso cheese & egg yolks and finish mixing.

Prepare meringue with egg white then add to bechamel gently. Rub the walls of four ramekins with 10 grams of butter and coat with the breadcrumbs. Add all the batter and put in the oven, first for 8 min. at 185C. then increase oven temperature to 200C. and bake for another 5min.

Melt the remaining 10gr.butter in pan and add fresh cream over low heat to warm it up and add the grated Parmesan,salt & Pepper and finally truffle purée. 

Serve the souffle immediately with Truffle sauce.

All Product Can find in Japan at: Caform Japan

Truffle Sauce

Probably this recipe sounds more for winter but i like to eat all season, if don’t have a truffle pure i use only a cheese sauce or also Escargot is a very good combination. I use to prepare this dish more at Lunch or Sunday brunch because for dinner it’s a little bit to Heavy.

Usually i like to pair This soufflé with Montepulciano d’Abruzzo or when I’m using Escargot recipe: Chardonay.

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