Preparation: 30 min
Cooking: 60 min
Portions: 6

Ingredients
1 L milk
60 g butter
60 g flour
500 g fresh chanterelles
150 g grated emmental
1 shallot, chopped
6 eggs
1 tablespoon olive oil
Salt and pepper

Preparation
Preheat the oven to 180°C.
Melt the butter in a large saucepan.
Add the flour and cook over a low flame for 10 minutes while stirring.
Slowly add the milk while whisking vigorously.
Add salt and pepper to taste and continue cooking for 20 minutes over a low flame.
In the meantime, clean, dry and mince the chanterelles.
Peel and chop the shallot.
Heat up the oil in a frying pan and sauté the chanterelles and shallot.
Add salt and pepper to taste and cook until the water evaporates.
Separate the egg whites from the yolk and place them in a bowl in a cool place while adding a pinch of salt.
Add the chanterelles and egg yolks to the butter and flour mixture.
Whisk the egg whites until they are firmly peaking.
Delicately fold them into the butter and flour mixture.
Butter and powder with flour a soufflé dish, and pour everything into it.
Sprinkle with grated emmental, and cook for 30 minutes in the oven.
Serve hot, accompanied with fresh greens or steamed asparagus.

Enjoy!