Comté cheese and mushroom soufflé
Ingredients
Instructions
- 200 g grated Comté cheese
- 200 g Mushrooms
- 1 garlic clove
- 60 g Butter
- 20 g For the mold
- 1 tbsp. Flour
- 0.5 liters milk
- 4 eggs
- grated nutmeg
- Salt
- Pepper
- Clean the mushrooms and remove the earthy end of the stems.
- Finely chop the mushrooms and put this mince to cook in half the butter with the peeled and crushed clove of garlic.
- Cook until all the cooking juices have evaporated. Let cool.
- Prepare a béchamel: melt the rest of the butter in a heavy-bottomed saucepan.
- Throw in the flour, mix immediately and cook, stirring, for 2 to 3 minutes, being careful that it does not brown or stick.
- Slowly add the milk to the butter-flour mixture, beating with a hand whisk to avoid lumps.
- Add the minced mushrooms. Salt, pepper and season with grated nutmeg.
- Cook and thicken over low heat for 10 minutes.
- When the bechamel has finished cooking, stir in the Comté then, off the heat, the egg yolks. Let cool.
- Preheat the oven to th. 7 (210°C).
- Beat the egg whites until stiff with a pinch of salt.
- Gently fold the snow into the béchamel, lifting the mixture with a spatula.
- For the mixture into a well-buttered soufflé dish.
- Put in the oven and let cook and swell for 35 to 40 min.
- Lower the thermostat to 6 (180°C) halfway through cooking.
- Serve the soufflé in its mold, without waiting.
Comté cheese and mushroom soufflé
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Comté cheese and mushroom soufflé Recipe – Comté cheese and mushroom soufflé Recipes
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