Mushroom and gruyere soufflé

Soak the bolete mushrooms in hot water and hydrate for one hour. Chop the shallots and all the mushrooms finely. Fry the shallots in a frying pan with butter and add the mushrooms after a few minutes. Season with salt and white pepper. Pour in the white wine and cook until the alcohol evaporates.

Melt the butter in a saucepan and add the flour. Cook for a few minutes, stirring constantly. Pour in the milk and stir with a whisk until the bechamel sauce thickens. Remove from heat and add the yolks (previously separated from the egg whites), the grated Gruyere cheese, salt, and a pinch of nutmeg. Add the cooked mushrooms and mix well.

Beat the egg white until stiff peaks form and combine with the previous mixture with the help of a spatula. Repeat this procedure in the soufflé moulds, previously greased with butter and flour. Add some grated cheese on top.

Place the moulds in the oven preheated to 180° C with 50% steam and cook for 15 minutes.