Omelet Souffle with Mushrooms

Separate half of the eggs and whip the egg whites until stiff. Mix the yolks with the remaining flour, eggs, milk, a pinch of salt and melted butter. Fold in the snow and pour the mixture into a buttered ovenproof pan. Bake the souffle in a 160 °C oven for fifteen minutes.

In the meantime, cut the mushrooms into slices. In a frying pan with butter, sauté the shallots, add the garlic and mushroom slices. Sauté everything, season with pepper, salt and nutmeg. Add whipped cream and vegetable stock powder and cook briefly.

Bind the creamed mushrooms with flour butter. Place the mushrooms on the souffle form and fold it into a crescent shape. Sprinkle with parsley and bring to the table.

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