Shrimp soufflé with béchamel sauce

Ingredients for 4 servings:

• 40 g butter
• 30 g flour
• ¼ liter of milk
• ½ tsp salt
• Pepper, from the mill
• 120 g mushrooms
• 30 g butter
• 1 tbsp onion(s) (finely chopped)
• 200 g shrimp(s), (peeled and cooked)
• 4 eggs
• 150 g cheese, Gouda (grated)
• 1 tbsp parsley (finely chopped)
• 1 tbsp dill (finely chopped)
• butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the béchamel sauce, melt the butter in a saucepan. Add the flour and whisk over low heat for 2-3 minutes. Add the milk and continue stirring until a smooth sauce forms, then bring to a boil. Season with salt and pepper and remove from the heat. Clean the mushrooms (do not rinse with water) and slice them thinly. Melt the butter in a large pan. Lightly sweat the finely chopped onion. Add the mushrooms and sauté for 1-2 minutes. Remove from the heat and add the shrimp. Stir the egg yolks into the warm béchamel sauce, then stir in the cheese. Add the parsley and dill, then loosely fold in the mushroom and shrimp mixture. Beat the egg whites until stiff peaks form and fold into the mixture. Grease a 1.5-liter soufflé dish (or two 0.75-liter dishes) with butter. Pour in the soufflé mixture and immediately place it on the bottom rack of an oven preheated to 180°C. After 20 minutes, increase the oven temperature to 200°C. Bake for another 20-25 minutes, until the soufflé has risen nicely and browned. Serve immediately.