How to make champignons mushroom soufflé, recipe for a dish that can be served as a main course, after a consommé and before meat, or even to accompany a second course of meat.
Ingredients for 4 people
- 800 g of champignons mushrooms
- 3 whole eggs
- 1/4 liter of bechamel
- 50 g of melted butter
- 1/2 lemon juice
- 4 tablespoons of breadcrumbs
- salt and freshly ground white pepper
- little butter for the baking dish
How to make mushroom soufflé
Clean and wash the mushrooms in cold running water, then drain them very well and pass them through the chopper.
Put the cream obtained in a pan together with the melted butter.
Recommended readings- Parsley artichokes with garlic
- Shredded cabbage with sausages and olives
- Capers and anchovies sauce with olives
- Stir-fried potatoes with tomato
- Recipe for country salad with lettuce and anchovies
Transfer the pan to high heat and, stirring constantly, evaporate all the mushroom liquid, then pour a little lemon juice at a time, continuing to evaporate it.
When the mushroom cream has completely dried, remove it from the heat, add the béchamel, the egg yolks, the salt and the pepper, mix and incorporate the stiff egg whites very gently.
Butter the baking dish, sprinkle it with the breadcrumbs and put the prepared mixture.
Cook in a water bath for about twenty minutes over medium heat, then serve on the table.
