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Souchong Shiitake Souffle

Jason Hardy TeaChef Level 1

Bringing the earthy and fresh flavors of shiitake mushrooms together with the smokiness of lapsang souchong. A souffle to be served as a side with grilled salmon or as an appetizer. Prep time: 15-20 mins, Cook time: 25-30 mins.

50 m 2


  • 5 eggs
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1/4 c. minced onion
  • 1/8 tsp. Cajun seasoning
  • 1 tsp. minced garlic
  • 1/4 c. white wine (chardonnay)
  • 2 tsp. lapsang souchong�tea leaves
  • 6 oz. shiitake mushrooms
  • 1/2 tsp. salt
  • 1/4 c. Italian blend cheeses


Preheat oven to 350°F.

Separate eggs.

Melt butter and add flour, onion, Cajun seasoning, and garlic. Sautee until onions are tender. Add wine, shiitake, and souchong. Cook until mushrooms are tender.

Remove from heat and add egg yolks one at time.

Beat egg whites until stiff (not dry). Add 1/3 of beaten egg whites to mushroom mixture, then fold mixture with remaining egg whites.

Put mixture into 4 4-in. souffle dishes that have been sprayed with non-stick spray. Cook in oven 25-30 min. Serve immediately.

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