Summary

Ingredients

• 500 g white bread
• 2 medium onion (s)
• 20 g butter for stewin the onions
• 200 g mountain cheese, matured
• 7 medium egg (s)
• 150 ml milk
• 100 g ricotta or cream cheese
• 4 tablespoon marjoram
• 500 g black bread
• 500 g leek
• 100 g butter for steamin the leek
• 250 g chanterelles, fresh, or mushrooms
• some oil for roasting
• salt
• pepper

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Instructions

1. Cut the bread and cheese into small cubes and place in a large bowl. Peel the onions, chop them finely and sauté them in butter until translucent and then place them in the keys.
2. Separate eggs and put the egg whites in a separate key. Place the egg yolks with milk, ricotta and marjoram in the keys with the dumpling mixture. Season with salt and pepper and, ideally, mix everything thoroughly by hand, then let it rest for about 10 minutes.
3. Beat the egg whites into snow and fold into the dumpling mixture after the resting time. Cut black bread into as thin slices as possible, ready-cut black bread from the supermarket is already the right thickness for me. If necessary, butter the casserole dishes and line them with the black bread slices. Fill 3/4 full of the soufflé mixture. Bake in a preheated oven at approx. 180 ° C for about 20 minutes.
4. Clean the chanterelles and toast them in a pan with a little oil. Meanwhile, clean the leek and cut it into fine rings and sauté in the butter. Add the roasted chanterelles to the leek butter and season with salt and pepper.
5. Arrange the finished dumpling soufflé on the leek butter and serve.
6. A simple tomato salad goes well with this.