Cheese Soufflé with Mushrooms
Ingredients
- Ingredients
- 200 grams Porcini mushroom
- 40 grams butter
- salt
- freshly ground peppers
- 30 grams Pastry flour
- 200 milliliters Whipped cream
- 3 Tbsps milk
- 100 grams grated Comté cheese
- 2 egg yolks
- butter (for the ramekins)
- 5 egg whites
Preparation steps
Clean mushrooms with a damp paper towels and chop. Heat 10 grams (approximately 1/2 ounces) of butter in a pan and cook mushrooms until lightly browned. Season with salt and pepper and remove from pan.
Add the rest of butter into a saucepan. Add all flour at once and cook for 3 minutes on low heat, stirring constantly. Add cream and milk, whisk together and bring to a boil, stirring constantly.
Remove from heat, add cheese, season with salt and pepper. Cool slightly and add egg yolks. Add mushrooms.
Butter four soufflé ramekins (about 8 cm in diameter) (approximately 3 inches).
Beat egg whites until stiff and fold into cheese mixture. Pour mixture into ramekins and bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes. Serve hot.
