Summary

Ingredients

• 40 g butter
• 30 grams flour
• 0.25 liter ¼ milk
• 0.5 teaspoon ½ salt
• Pepper from the grinder
• 120 g mushrooms
• 30 g butter
• 1 tablespoon onion (s), (finely chopped)
• 200 g shrimp (s), (peeled and cooked)
• 4 egg (s)
• 150 g cheese, Gouda (rated)
• 1 tablespoon parsley, (finely chopped)
• 1 tablespoon dill, (finely chopped)
• butter

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Instructions

1. For the bechamel sauce, melt the butter in a saucepan. Add the flour and stir with a whisk for 2-3 minutes over low heat. Add the milk and continue stirring until a smooth sauce is formed, bring to the boil once. Then season with the salt and pepper and remove from the heat.
2. Clean the mushrooms (do not wash with water) and cut them into leaves. Melt the butter in a large pan. Sweat the finely chopped onion in it until lightly. Add the mushrooms and steam for 1-2 minutes. Remove from heat and add the prawns.
3. Stir the egg yolks into the warm bechamel sauce, then stir in the cheese. Add the parsley and dill and then fold in the mushroom-shrimp mixture loosely. Beat the egg whites until stiff and fold into the mixture.
4. Spread butter on a 1.5 liter soufflé dish (or 2 0.75 liter dishes). Pour in the soufflé mass and immediately place it on the lower rail in the oven preheated to 180 °.
5. After 20 minutes, increase the temperature in the oven to 200 °. Bake the soufflé for another 20-25 minutes, until it has risen and turned brown. Then serve immediately.