Drive away with green broad beans and ricotta
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Mushroom soufflé
ingredients
servings
2
Champignon mushrooms
130 grams
Salt
1 pinch
Pepper
1 pinch
Tropea onion
1 wedge
Extra virgin olive oil
1 spoon
Eggs
1 unit
Butter
25 grams
Type 00 wheat flour
40 grams
Semiskimmed milk
120 mL
second courses from Italy
Mushroom soufflé
Mushroom soufflé
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Soft and tasty
preparation
step 1
Dice the mushrooms and brown them with the onion, oil, salt and pepper. Put aside.
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.
step 3
Set aside to cool. Whisk the egg white until stiff with a pinch of salt.
step 4
Add the mushrooms to the cream.
step 5
Also incorporate the egg white with movements from bottom to top so as not to disassemble the mixture.
step 6
Transfer into oiled molds filling them for 2/3 and bake in a static oven at 160 ° C for about 40 minutes.
step 7
Remove from the oven and serve hot!
