Mushroom and Cheese Soufflé Recipe

Wash the chanterelles thoroughly. Chop them coarsely. Heat the oil in a pan.

Cook the chanterelles over low heat with crushed garlic and chopped parsley. Season with salt and pepper.

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.

Preheat the oven to 180°C (fan setting 6).

Beat the egg whites until very stiff peaks form.

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.

Generously butter a high-sided mold. Pour the mixture into the mold. Bake in a medium oven for about twenty-five minutes.

To finish, serve immediately.