Ingredients (serves 6):
– 500g porcini mushrooms
– 150g grated Comté cheese
– 6 fresh eggs
– 1l milk
– 60g butter
– 60g flour
– 1 shallot, chopped
– olive oil, salt and freshly ground pepper
Recipe:
– Melt the butter in a saucepan. Add the flour and cook over low heat for 15 minutes, stirring constantly.
– Whisk in the milk, season with salt and pepper and continue cooking for 20 minutes.
– Cut off the stems of the porcini mushrooms. Wash, dry and chop the heads. Heat a little olive oil in a frying pan. Brown the shallots and porcini mushrooms. Season with salt and pepper and cook until evaporated.
– Butter and flour a soufflé dish. Separate the egg yolks from the egg whites. Add the mushrooms, grated cheese and egg yolks to the béchamel sauce. Beat egg whites until stiff with a pinch of salt. Gently fold into the mushroom béchamel sauce and pour into the mold.
– Bake for 30 minutes in an oven preheated to 180°C (gas mark 6). Serve immediately.
