Zucchini souffle with mushroom sauce
Description
The pastry is simple and quick to prepare. I really like the recipe for zucchini soufflé with mushroom sauce. This dish is very delicate and original—perfect for true gourmets! And those pumpkin blossoms that impressed me so much have a very pleasant taste, reminiscent of a cross between spinach and eggplant flesh. Do try it yourself. It can be served with tea or coffee.
Instructions
- 1
Step 1
1. Using a blender or food processor, mix the egg yolks (set the egg whites aside in a bowl for now), zucchini, milk, and flour until smooth. Add spices and herbs to taste. Finally, add the melted butter.
- 2
Step 2
2. Separately beat the egg whites into a fluffy foam. Add them to the batter and gently mix. Bake the soufflé for 20–30 minutes. Check for doneness with a toothpick. After 10 minutes, place washed and dried pumpkin blossoms on top of the hardened soufflé surface.
- 3
Step 3
3. Meanwhile, prepare the sauce: rinse the mushrooms, dry them, and blend into a puree. Add the chopped onion and sour cream. Mix, then add spices to taste.
- 4
Step 4
4. Spread the sauce thinly over the finished dish, or you can also serve it separately. I additionally sprinkle the soufflé with grated cheese.