Soufflé di Porcini Porcini Mushroom Souffle Ingredients (serves 4) • 20 g butter • 20 g flour • 150 ml milk • 150 g fresh porcini mushrooms, quartered
• 30 g parmesan cheese • 3 eggs • salt and white pepper • extra virgin olive oil • garlic
Preheat the oven to 180°C. Grease four small- to medium-sized ramekins with butter. Melt the butter in a saucepan over a moderate heat. Stir in the flour and cook for one minute. Gradually add the milk whilst stirring until obtaining a creamy, smooth mixture. Set aside leave to cool slightly. Place the mushrooms in some olive oil and brown a little, add salt,pepper and garlic to taste .Let cool . Beat the egg yolks into the mixture prepared earlier and the mushrooms. Whisk the egg whites until fluffy but not really stiff. Stir 1 tbsp whisked egg whites into the mixture to lighten it and then carefully and slowly fold in the rest. Turn the mixture into the prepared dishes, place on a baking tray and bake until well risen and golden (allow approximately 20 minutes). Serve immediately.