share on

Mushroom soufflé




Champignon mushrooms

130 oz


1 pinch


1 pinch

Tropea onion

1 wedge

Extra virgin olive oil

1 spoon


1 unit


25 oz

Type 00 wheat flour

40 oz

Semiskimmed milk

120 fl oz

second courses from Italy

Mushroom soufflé

Mushroom soufflé

vegetarian with gluten with eggs with lactose

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mushroom soufflé

Soft and tasty

Mushroom soufflé step 1

step 1

Dice the mushrooms and brown them with the onion, oil, salt and pepper. Put aside.

Mushroom soufflé step 2

step 2

In a small saucepan melt the butter, add flour and stir with a whisk to avoid lumps. Let it thicken, add the milk, stirring constantly, salt, pepper and finally the yolk.

Mushroom soufflé step 3

step 3

Set aside to cool. Whisk the egg white until stiff with a pinch of salt.

Mushroom soufflé step 4

step 4

Add the mushrooms to the cream.

Mushroom soufflé step 5

step 5

Also incorporate the egg white with movements from bottom to top so as not to disassemble the mixture.

Mushroom soufflé step 6

step 6

Transfer into oiled molds filling them for 2/3 and bake in a static oven at 160 ° C for about 40 minutes.

Mushroom soufflé step 7

step 7

Remove from the oven and serve hot!

Loading pic