Mushroom and Walnut Soufflé
Mushrooms, eggs, and walnuts provide protein, fats, and a deep aroma. Almond flour keeps the soufflé light instead of using a bread base, while a water bath helps it cook gently.
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.
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