Mushroom And Chocolate Soufflé

Prompted by mushroom week at Delheim I made this Mushroom And Chocolate Soufflé.

Once again I was invited to mushroom week at Delheim which runs the first week of July. In the Western Cape, the best time to find mushrooms is from June to mid July. The rain is a plus factor when looking for mushrooms. Mushrooms are a fruiting body of a network and grow due to shock i.e. change of seasons, rain and/or temperature change. As mushrooms contain no chlorophyll they can grow in forests with closed canopies.

Wild Fennel, Avocado and Smoked King Oyster Mushroom Salad
Wild Fennel, Avocado and Smoked King Oyster Mushroom Salad

You need to have a knowledge base to identify edible mushrooms and this post in no ways is meant to educate in what is edible and therefore safe to eat! Books are not a good source of reference. Rather join a group and grow your confidence that way. The common names of mushrooms can be very confusing i.e. slippery jack does not sound like a mushroom one would want to eat, but you can.

Venison and Pine-Ring Mushroom Stew
Venison and Pine-Ring Mushroom Stew

Here are some guidelines to mushroom foraging, storing and eating.

  • when in doubt, throw it out 
  • mushrooms should not be soggy
  • refrigerate all mushrooms
  • all mushrooms are safe to handle
  • avoid mushrooms with white gills
  • some mushrooms react with wine resulting in a feeling of being poisoned
  • you can be allergic to a specific type of mushroom
  • little brown mushrooms are difficult to identify and many are poisonous
  •  27-33% per 100g of mushrooms are raw protein so you need to cook mushrooms thoroughly to cook out the fibres and break down the protein – cook simply in a little bit of butter/oil and seasoning. 
  • the only mushroom one can eat raw is the Enoki
  • triple check your identification – make a spore print
  • remember many safe mushrooms have a poisonous look alike
  • look out for bugs, worms and mould – all bad (I had the disgusting experience of looking at a mushroom and getting covered in worms YUCH)
  • the mature stage of a mushroom is the most important
  • always set one mushroom aside for medical reference in case you get sick
  • make a note of the local poison centre number in your area
  • if you feel even a little bit uneasy it could be the mushroom – the most deadly mushroom only makes you feel mildly upset
  • the sick feeling is a result of protein synthesis
  • do not mix various types of mushrooms until you know they are all safe to eat to prevent cross contamination
  • only eat a moderate amount
  • if you are very young, or very old avoid eating mushrooms as an inability to digest mushrooms exists
  • wrap your mushrooms in wax paper to prevent bacterial contamination which results in a sticky feeling to the mushrooms
  • wash your hands thoroughly after touching poisonous mushrooms

Do you go mushroom foraging?

Portabellini Ice Cream with Dried Mushroom & Apricot Biscotti
Portabellini Ice Cream with Dried Mushroom & Apricot Biscotti

As mushrooms are a fungus they can be used for both sweet and savoury dishes. Challenged by Nora to come up with something new this year I decided to make a mushroom and chocolate soufflé.

Mushroom and Chocolate Soufflé
Mushroom and Chocolate Soufflé
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Mushroom and Chocolate Soufflé

Recipe For: Dessert

Ingredients

  • 250 mls milk
  • 20 g dried mushrooms
  • 3 eggs separated
  • 85 g castor sugar - I used fructose
  • 2.5 mls vanilla extract
  • 40 g flour
  • 30 g cacao powder
  • 2 egg whites
  • 15 g butter melted
  • Rose sugar for coating and dusting – see cooks note below

Instructions

  • Place a baking tray in the oven and preheat the oven to 170° Celsius
  • Add the milk and the mushrooms to a sauce pan and over a medium heat bring to the boil
  • As soon as the bubbles form, remove from the heat
  • Whisk the egg yolks with 25g of the castor sugar and the vanilla, until at a ribbon stage
  • Add the flour and mix well
  • Strain the milk into the egg mixture
  • Mix in the cacao and place back on the heat
  • Allow to thicken while stirring continuously
  • When thick remove from the heat
  • Whisk the 5 egg whites with 60g castor sugar until firm
  • Mix 1/3 of the egg whites into the custard base
  • Fold in the rest of the egg whites
  • Coat your ramekins with melted butter and coat with the rose sugar
  • Spoon the soufflé mixture into the ramekins and flatten the top with a palette knife
  • Rim the edges with your thumb and sprinkle the top with the rose sugar
  • Bake the soufflés for 12 minutes

Notes

if you don’t have rose sugar use plain sugar. To make the rose sugar blitz 50g sugar with 1g dried rose petals.

You can use your two egg yolks for pasta. You can make these in advance and bake them when you need to – see this page for how to make the best soufflés.

For conversions click here

Disclosure: I was a guest of Delheim and the first three photographs are of the meal we enjoyed as part of the mushroom foraging experience. I was not requested to write a blog post in exchange for my invitation to this event. This is in line with my blogging policy.

What I blogged:

Lavender and Lime Signature

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21 thoughts on “Mushroom And Chocolate Soufflé

  1. Anything containing mushrooms is a favourite with me, and this souffle sounds wonderful. I’ve never been mushroom foraging. I’d be afraid that I’d pick toadstools by mistake. I’ll stick to Woolies. 😉

  2. I don’t think I’d ever dare forage for my own mushrooms, but I think it’s a cool concept! And I had no idea mushrooms could be used in sweet dishes, I’ve never seen such a thing before! But now I want to try it 😀

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