Mushroom soufflé
Instructions
Clean the mushrooms, rinse, dry and mince.
Saute the onion in butter; when dried mushrooms will be merged, go over medium heat for about a quarter of an hour by adding the broth.
Meanwhile, prepare the béchamel sear right the butter with the flour by pouring cold milk all at once; stir constantly and cook for about 10 minutes.
Stir the grated Parmesan, mushrooms, salt, pepper and nutmeg and let cool, then add the egg yolks and gently stir the whites beaten until fluffy with a pot firmly.
Pour the mixture into a buttered soufflé mould, place in a hot oven (200 degrees) until it is puffy and golden surface.
Do not open the oven for at least 30 minutes; just ready serve immediately so as not to deflate the soufflé.
Ingredients and dosing for 6 persons
- 500 g of mushrooms
- 3 eggs
- 50 g of butter
- 4 tablespoons of broth
- 1/4 chopped onion
- 5 tablespoons of parmigiano
- Salt
- Pepper
- For the bechamel:
- 25 cl of whole milk
- 40 g of butter
- 40 g of flour
- Salt
- Pepper
- Nutmeg