Mushroom soufflé (2)
Instructions
In a small saucepan heat three tablespoons of olive oil and 30 g of butter, insaporitevi chopped onion, the garlic, anchovy fillet, washed and cut into pieces.
Add the sliced mushrooms, salt and pepper.
Stir and cook for half an hour.
Wet occasionally with a little broth.
Toward end of cooking turn up the heat and add the chopped parsley.
Prepare the béchamel sauce.
Join three-quarters of fontina cheese cut into cubes.
Remove from heat, let cool, add the 3 egg yolks one at a time and then the egg whites very firm.
Grease an ovenproof dish, sprinkle the edges with the breadcrumbs.
Pour half of the mixture, then the mushrooms with their sauce, cover with the remaining sauce and sliced fontina cheese.
Bake in preheated oven at 200 degrees for 20 minutes and then at 180 degrees for 5 minutes.
Ingredients and dosing for 4 persons
- 750 g of mushrooms
- 150 g of fontina cheese
- 45 g of butter
- Bechamel
- 3 eggs
- Broth
- 1 onion
- 1 salted anchovy
- 1 clove of garlic
- Breadcrumbs
- Parsley
- 3 tablespoons of olive oil
- Salt
- Pepper