Mixed mushroom soufflé

Ingredients for 4 servings:

• 350 g mixed mushrooms
• 30 g butter
• ½ lemon(s), the juice
• 1 tbsp cream
• 1 tsp cornstarch, e.g. Mondamin
• 2 tsp water for the cornstarch
• 4 eggs
• 1 tbsp Parmesan, freshly grated
• salt and pepper
• nutmeg
• Fat for the molds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 200°C (gas mark 6). Grease 4 soufflé dishes (approx. 9 cm in diameter). Quarter the mushrooms. Separate the eggs. Beat the egg whites until stiff. Melt the butter in a saucepan over medium heat, add the mushrooms and lemon juice, and simmer for 10 minutes. Add the cream and bring to a boil. Season with salt, pepper, and nutmeg. Blend the mixture in a blender until finely ground. Return everything to the saucepan, add the dissolved Mondamin, and cook over high heat, stirring constantly, until thickened. Remove the pan from the heat and stir in the egg yolks. Fold in the beaten egg whites and divide the mixture between the 4 dishes. Sprinkle with Parmesan cheese and bake in the oven for 10 minutes. Serve immediately.