Mushroom and Walnut Soufflé

Butter mushrooms, Egg, Walnuts, Almond flour, Cream 35% fat, Onion, Parsley root, Hard cheese, Butter, Olive oil, Table salt, Black pepper

To boil: 10 min. Let it stand: 5 min. Mix: 5 min. Slice: 8 min. Fry: 8 min. Whisk with a mixer: 5 min. Cool down: 5 min. Water bath: 5 min. Bake in the oven: 40 min.

Boil the butter mushrooms (400 g) for 10 minutes, rinse, drain, and chop finely. Mix the almond flour (100 g) with cream 35% fat (100 g) and leave it for 5 minutes.

Finely chop the onion (100 g) and parsley root (100 g), then sauté them in olive oil (30 g) until soft. Mince the mushrooms and vegetables, then cool the mixture.

Separate the whites from the eggs (200 g). Mix the mushroom mixture with the yolks, hard cheese (50 g), table salt (5 g), and black pepper (2 g).

Beat the whites to stiff peaks and gently fold them in together with the walnuts (200 g).

Grease a dish with the butter (50 g), transfer the mixture, place the dish in a hot water bath, and bake at 170 °C for about 40 minutes.