Cep Mushroom Souffle Recipe

Cooking Directions

1. 1

   Prepare the Mushrooms

   Clean the cep mushrooms and chop them finely. In a skillet, melt 25g of butter over medium heat, add the mushrooms, and sauté until they are tender and any moisture has evaporated, about 5-7 minutes. Season with salt and pepper. Set aside to cool.

2. 2

   Make the Roux

   In a saucepan, melt the remaining 25g of butter over low heat. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually add the milk, whisking until the mixture is smooth and thickened. Season with salt and pepper. Remove from heat.

3. 3

   Combine Ingredients

   In a large bowl, beat the egg yolks and add the cooled mushroom mixture to the roux, stirring until well combined. If desired, add the grated cheese.

4. 4

   Whip Egg Whites

   In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mushroom mixture, being careful not to deflate the whites.

5. 5

   Bake the Soufflé

   Preheat your oven to 190°C (375°F). Grease a soufflé dish with butter and pour in the mixture. Bake for 25-30 minutes or until the soufflé is puffed and golden brown on top.

6. 6

   Serve

   Remove the soufflé from the oven and serve immediately, garnished with fresh woodruff and blueberries if desired.