Nutrition Facts
4 servings
4
Mushroom and Cheese Soufflé Recipe
A breathtaking soufflé! A recipe that will leave you amazed.
Ingredients
250 chanterelles
50 beautiful
3 wheat flour
3 butter
2 olive oil
15 milk
3 eggs
1 clove garlic
1 parsley
salt pepper
Directions
1
Wash the chanterelles thoroughly. Chop them coarsely. Heat the oil in a pan.
2
Cook the chanterelles over low heat with crushed garlic and chopped parsley. Season with salt and pepper.
3
While the mushrooms are cooking, make a thick béchamel: mix the butter and flour. Boil the milk and add it to the mixture. Stir in the grated cheese and the mushrooms. Season with salt and pepper.
4
Preheat the oven to 180°C (fan setting 6).
5
Beat the egg whites until very stiff peaks form.
6
Add the egg yolks one by one to the béchamel off the heat to prevent them from cooking. Gently fold in the beaten egg whites.
7
Generously butter a high-sided mold. Pour the mixture into the mold. Bake in a medium oven for about twenty-five minutes.
8
To finish, serve immediately.
Ingredients
Ingredients
250 chanterelles
50 beautiful
3 wheat flour
3 butter
2 olive oil
15 milk
3 eggs
1 clove garlic
1 parsley
salt pepper
Directions
Directions
1
Wash the chanterelles thoroughly. Chop them coarsely. Heat the oil in a pan.
2
Cook the chanterelles over low heat with crushed garlic and chopped parsley. Season with salt and pepper.
3
While the mushrooms are cooking, make a thick béchamel: mix the butter and flour. Boil the milk and add it to the mixture. Stir in the grated cheese and the mushrooms. Season with salt and pepper.
4
Preheat the oven to 180°C (fan setting 6).
5
Beat the egg whites until very stiff peaks form.
6
Add the egg yolks one by one to the béchamel off the heat to prevent them from cooking. Gently fold in the beaten egg whites.
7
Generously butter a high-sided mold. Pour the mixture into the mold. Bake in a medium oven for about twenty-five minutes.
8
To finish, serve immediately.
Notes
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EN