Soufflé with porcini mushrooms

50 minutes
Difficult
2 people

A perfect recipe to enhance the taste of porcini mushrooms, including frozen ones!

Ingredients

  • 250 g porcini mushrooms
  • 2 eggs
  • 50 g Parmesan
  • 25 g Emmentaler
  • 60 g whole milk
  • 13 g butter
  • 13 g flour
  • Salt to taste

Preparation

  1. Prepare the béchamel by melting the butter in a pot, adding the flour and toasting it. Add the milk gradually, stirring until the desired consistency. Season with a little salt.
  2. Rinse the porcini mushrooms and blend them with the mixer. Take the eggs and separate the yolks from the egg whites.
  3. In a bowl, add mushrooms, yolks and béchamel, and mix well.
  4. Whip the egg whites and add them to the mushroom mixture, stirring from bottom to top so the mixture does not shrink.
  5. Grease the single-portion molds and divide the compound into equal parts. Cover the surface of the soufflés with Emmentaler cut into thin slices.
  6. Bake the soufflés for 20 minutes at 190°C and serve hot.
Whole porcini

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