Creamy soufflé with mushrooms is a universal dish, it can be served for lunch, for breakfast, on a festive table. The soufflé is airy, mushrooms add flavor to the dish. You can also take champignons for this recipe, which do not have a pronounced mushroom taste - even they will perfectly complement the milk-cream mixture.
It is necessary
- - 1 kg of fresh mushrooms;
- - 1 onion;
- - 2 eggs;
- - 500 ml of milk;
- - 150 g of cheese;
- - 2 tbsp. tablespoons of flour, mayonnaise, sour cream, heavy cream;
- - frying oil, salt.
Instructions
Step 1
Rinse fresh mushrooms - do it quickly so that they do not have time to "take" excess water. Cut the mushrooms, leaving the "middle" for decoration. Fry the "decoration" from the middle of the mushrooms until tender or cook quickly in the microwave, drain the excess liquid from them.
Step 2
Peel the onion, chop it, fry in vegetable oil, add the chopped raw mushrooms, simmer under the lid, then salt to taste.
Step 3
Prepare the filling: mix milk with sour cream, cream, eggs, flour, salt and mayonnaise. Mix the mass with a whisk, there should be no lumps. Transfer the mushrooms to a mold, pour the milk mixture on top, which should almost completely cover the mushrooms. Rub hard cheese and place on top of the mixture.
Step 4
Decorate the top with the mushrooms in the middle. Lay them out carefully so as not to "drown" in the milk mixture, they should remain on top.
Step 5
Bake the creamy mushroom soufflé at 200 degrees for 20-25 minutes. The soufflé should be golden brown. Remove the dish from the oven, let it rest for 15 minutes - during this time the cheese will harden.
Step 6
Cut the finished soufflé into portions, arrange on plates and serve warm.
