Dumpling soufflé with leek butter

Ingredients for 4 servings:

• 500 g white bread
• 2 m.-sized onion(s)
• 20 g butter for sautéing the onions
• 200 g mountain cheese, mature
• 7 m.-sized eggs
• 150 ml milk
• 100 g ricotta or cream cheese
• 4 tbsp marjoram
• 500 g black bread
• 500 g leek
• 100 g butter for steaming the leeks
• 250 g chanterelles, fresh, or mushrooms
• some oil for roasting
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Cut the bread and cheese into small cubes and place in a large bowl. Peel and finely chop the onions and sauté in butter until translucent, then add them to the bowl. Separate the eggs and put the egg whites in a separate bowl. Add the egg yolks, milk, ricotta, and marjoram to the bowl with the dumpling mixture. Season with salt and pepper and mix everything thoroughly, preferably by hand, then let it rest for about 10 minutes. Beat the egg whites until stiff peaks form and, after the resting time, fold them into the dumpling mixture. Cut the brown bread into the thinnest slices possible; pre-sliced ​​brown bread from the supermarket is already the right thickness for me. If necessary, grease the baking dishes with butter and line them with the brown bread slices. Fill the soufflé mixture 3/4 full. Bake in a preheated oven at approx. 180°C for about 20 minutes. Clean the chanterelles and roast them in a pan with a little oil. Meanwhile, clean the leek, cut into fine rings, and sauté them in the butter. Add the roasted chanterelles to the leek butter and season with salt and pepper. Serve the finished dumpling soufflé on top of the leek butter. Serve with a simple tomato salad.