
Chanterelle Soufflé
- Preparation: 30 min
- Cooking: 60 min
- Portions: 6
Ingredients
- 1 L milk
- 60 g butter
- 60 g flour
- 500 g fresh chanterelles
- 150 g grated emmental
- 1 shallot, chopped
- 6 eggs
- 1 tablespoon olive oil
- Salt and pepper
Preparation
Preheat the oven to 180°C
Melt the butter in a large saucepan; Add the flour and cook over a low flame for 10 minutes while stirring
Slowly add the milk while whisking vigorously; Add salt and pepper to taste and continue cooking for 20 minutes over a low flame
In the meantime, clean, dry and mince the chanterelles; Peel and chop the shallot;
Heat up the oil in a frying pan and sauté the chanterelles and shallot; Add salt and pepper to taste and cook until the water evaporates
Separate the egg whites from the yolk and place them in a bowl in a cool place while adding a pinch of salt
Add the chanterelles and egg yolks to the butter and flour mixture; Whisk the egg whites until they are firmly peaking; Delicately fold them into the butter and flour mixture
Butter and powder with flour a soufflé dish, and pour everything into it
Sprinkle with grated emmental, and cook for 30 minutes in the oven
Serve hot, accompanied with fresh greens or steamed asparagus. Enjoy!