Wood Over Baked Cep Mushroom Souffle Recipe

Time1h

Serves4

woodruff ice cream, blueberries*

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Ingredients

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1
Prepare the Cep Mushroom Base
In a skillet, melt the butter over medium heat. Add the finely chopped cep mushrooms and sauté until soft and any liquid has evaporated. Set aside to cool slightly.
2
Make the Roux
In a saucepan, melt the remaining butter. Stir in the flour to create a roux, cooking for about 2 minutes. Gradually whisk in the milk until the mixture is smooth and thickened. Remove from heat.
3
Combine Ingredients
In a bowl, combine the mushroom mixture with the roux. Stir in the egg yolks, grated cheese, salt, black pepper, and nutmeg. Mix until well combined.
4
Whip the Egg Whites
In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the mushroom mixture until fully incorporated.
5
Bake the Soufflé
Preheat the oven to 190°C (375°F). Grease a soufflé dish with butter and pour in the soufflé mixture. Bake for about 25-30 minutes, or until the soufflé is puffed and golden.