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Girolle mushroom and Beaufort soufflé

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  • Cheese :

  • Dish type :

    Main, Starter
  • Season :

    Spring, Autumn

Ingredients - for 4 persons

  • 250g girolle mushrooms
  • 50g Beaufort cheese
  • 3 tbsp. flour
  • 3 tbsp. butter
  • 2 tbsp. oil
  • A glass and a half of milk
  • 3 eggs
  • Garlic
  • Parsley
  • Salt
  • Pepper


  1. Peel and carefully wash the girolle mushrooms. Chop them up coarsely.
    Pour the oil into a saucepan to heat up. Cook the girolle mushrooms on a low heat with a clove of crushed garlic and a teaspoon of chopped parsley.
    Add salt and pepper.
  2. While the mushrooms are busy cooking, make a thick béchamel sauce: mix the butter and the flour together well.
    Boil the milk and add it to the mixture. Add in the grated Beaufort cheese and the girolles.
  3. Add salt and pepper.
    Whip the egg whites until very stiff peaks form.
  4. Add the egg yolks one by one to the béchamel off the heat so that they don't cook. Combine with the stiff egg white mixture very carefully.
    Generously grease a mould with high edges. Pour the mixture into the mould.
  5. Bake in a moderately hot oven for around 25 minutes.