Chanterelle Soufflé

Chanterelle Soufflé

Chanterelle Soufflé

  • Preparation: 30 min
  • Cooking: 60 min
  • Portions: 6


    • 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


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!