How to Make a Cheese and Mushroom Soufflé | VidaCap Recipes

Ingredients

• For the sauteed mushrooms:
• 2 ½ cups of fresh, finely diced mushrooms
• 1 medium shallot
• 2 tbsp of butter
• 1 clove of chopped garlic
• For the soufflé mixture:
• 2 tbsp of grated Parmigiano-Reggiano
• 4 tbsp of butter
• ¼ cup of plain flour
• 1 ½ cups of whole milk
• 6 large eggs (whites and yolks separated)
• 2 ½ cups of cheese (your preference, although gruyere is traditional)
• 1/2 tsp cream of tartar