Mushroom & goat’s cheese soufflé omelettes

Ingredients

• 150 g butter, coarsely chopped
• 200 g Swiss brown mushrooms, halved if small, quartered if large
• 150 g shiitake mushrooms, roughly sliced
• 150 g oyster mushrooms, halved if large
• 2 cloves garlic, finely chopped
• 150 g enoki mushrooms, ends trimmed, broken into small bundles
• 2 tbsp thyme
• 360 g crème fraîche
• 12 eggs, separated
• 90 g plain flour
• 1⁄2 cup coarsely chopped flat-leaf parsley
• 300 g goatʼs cheese
• Finely grated zest of 2 lemons, to serve baguette slices, toasted, to serve