Mushroom and gruyere soufflé
Preparation
90 minDifficulty
Easy![Mushroom and gruyere soufflé](https://cookinglovers.teka.com/wp-content/uploads/2024/08/souffle-horizontal.jpg)
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Description
Easy mushrooms and gruyere soufflé, in StemGourmet oven. This is one of those recipes you’ll try once and repeat because it’s so easy, delicious, healthy, and quick.
Ingredients
Servings for 4
Preparation
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.
Garnish with some chopped chives.
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