Fry 140g sliced small button musrooms in butter for 3 mins - remove from heat and reserve a good spoonful.
Add 25g flour to the remaining mushrooms and then blend 325ml milk and return to heat, stirring all the time to make a thick sauce. Stir in 85g gruyere, season and cool.
Heat oven to 200. Butter 8 x 150ml souffle dishes and line base with baking paper. Stir 3 large egg yolks into the mixture. Whisk egg whites until stiff before folding in carefully. Spoon into souffle dishes and bake in a roasting tin, half filled with cold water, for 15mins until risen and golden.
Turn out of dish, peel off paper, then put on a baking sheet.
Top each with 1 tsp creme fraiche, a little cheese and scatter reserved mush and bake at 190 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.
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