Mushroom Soufflé
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Mushroom Soufflé
Ingredients
- Champignon Mushrooms - 4.9 oz
- Butter - 1.8 oz
- Wheat Flour - 0.9 oz
- Milk - 11 fl oz
- Cheese - 3 oz
- Large eggs - 3 pieces
- Sour Cream - 6 teaspoons
- Chives - to taste
Step by Step guide
Step 1
Sauté the mushrooms in butter for 3 minutes, then remove from heat.
Step 2
Add the flour, then the milk, and cook, stirring constantly, until a thick sauce forms. Stir in the cheese, season to taste, then let cool.
Step 3
Preheat the oven to 200°C (392°F). Grease the soufflé molds with butter.
Step 4
Add the egg yolks to the soufflé mixture, then beat the egg whites until stiff peaks form and fold them into the soufflé. Spoon the mixture into the molds and bake the soufflé in a pan half-filled with cold water for 15 minutes.
Step 5
Let cool. Place 1 teaspoon of sour cream and a little cheese on top of each soufflé, then sprinkle with mushrooms.
Step 6
Bake at 190°C (374°F) for 10-15 minutes, until the soufflé rises slightly. Sprinkle with chives and serve.
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