Mushroom and mushroom soufflé omelette

Omelette Suflé with mushrooms and mushrooms

I love cooking shows; I enjoy the different ways of doing the different cooks. Lorraine pascal It is one of my favorites, probably because of the simplicity that surrounds both its sweet and savory dishes. She is the person in charge of this omelette soufflé with peanuts and mushrooms.

This mushroom soufflé omelette and mushrooms will attract your attention for its creaminess. The whites to the point of snow make this omelette have a fluffiness that is difficult to describe. Its elaboration is somewhat laborious, but you will not have to do anything that you have not done before. Give it a try!

Omelette Suflé with mushrooms and mushrooms

Author
Rations: 6

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 3 tablespoons olive oil
  • 100 g. chives
  • 200 gr. of mushrooms and assorted mushrooms
  • 1 tablespoon of white wine
  • 40 g. of butter
  • 150 ml. milk
  • 150 ml. cream for cooking
  • 40 gr. wheat flour
  • 1 pinch of nutmeg
  • Salt and black pepper
  • 4 XL eggs separated the whites from the yolks
  • 1 pinch of lemon juice
  • Fresh truffle oil

Preparation
  1. We clean and chop the chives.
  2. Heat the oil in a pan and brown the chives.
  3. Meanwhile, we clean and we laminate the mushrooms and mushrooms. We add them to the pan when the onion has taken color and we sauté them until they lose all the water.
  4. Then, add the white wine and we cook a couple of minutes to eliminate the alcohol. We remove from the heat and reserve.
  5. We separate the yolks from the whites .
  6. In a frying pan (which we can put in the oven later) we brown the butter and then toast the flour to make a bechamel. Add the milk and cream little by little, moving the mixture with a few rods to avoid lumps. Season with salt and pepper, add a pinch of nutmeg and cook until obtaining a thick béchamel. We remove from the fire.
  7. While the béchamel is tempered, we beat the clear to the point of snow with a pinch of lemon juice. We booked.
  8. We preheat the oven to 200ºC
  9. When the béchamel has gotten warm, we add the yolks of the eggs and the sautéed mushrooms and mix well.
  10. Finally, we add the whites to the point of snow, incorporating them with smooth movements so that they do not get off.
  11. We put in the oven approximately 15-20 minutes, until the tortilla rises and is golden brown.
  12. Serve with a drizzle of truffle oil on top.

Nutritional information per serving
Calories: 290


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