Small Souffles with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 255 mg | (6 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 3 Tbsps butter
- 15 grams Pastry flour
- 120 milliliters milk
- salt
- freshly ground peppers
- softened butter (for the souffle dishes)
- Pastry flour (for the souffle dishes)
- 160 grams Porcini mushroom
- ½ Red onion
- Nutmeg
- 1 tsp freshly chopped thyme
- 2 eggs
- 60 grams grated Mountain cheese
Preparation steps
Melt 2 tablespoons butter in a small saucepan. Sprinkle the flour on it and cook for 1-2 minutes while stirring. Gradually stir in the milk and simmer for about 5 minutes over low heat. Season with salt and pepper and remove from the heat.
Preheat the oven to 160°C (approximately 320°F). Grease the souffle dishes with butter and dust with flour.
Clean the mushrooms and dice. Peel the onion and dice. Saute the mushrooms and red onion in remaining butter. Continue to saute until all the liquid has evaporated. Stir in the thyme. Season with salt, pepper and nutmeg. Puree the mixture.
Separate the eggs. Whip the egg whites until stiff. Stir the yolks into the mushroom puree. Fold the egg whites and cheese into the mushroom mixture. Pour the batter into the ramekins and bake until golden brown about 25 minutes.
Serve immediately with a salad if desired.
