Zucchini souffle with turkey under mushroom sauce
Description
The recipe won't take much time. Zucchini is an incredibly healthy vegetable, often used in therapeutic and dietary nutrition. However, some people criticize this annual herbaceous plant for being tasteless and believe it's impossible to make anything interesting from it. Is that really true? Let's try making zucchini soufflé. Serve hot.
Instructions
- 1
Step 1
Grate the young zucchini on a coarse grater. Place the grated zucchini into a bowl for preparing soufflé batter. Take 2-3 eggs. Separate the yolks from the whites. Add the yolks to the bowl with the zucchini.
- 2
Step 2
Add 2 tablespoons of wheat flour to the zucchini. Mix. Add a little salt and black pepper.
- 3
Step 3
Beat the separated egg whites with a pinch of salt.
- 4
Step 4
Add the egg whites to the dough and mix with a spoon. Stir slowly and carefully, folding the dough. Knead the dough in one direction to prevent the whipped egg whites from deflating.
- 5
Step 5
Grease the baking molds with butter. I use various molds to show that you can even prepare soufflé in a sturdy cup. Cut the cooked turkey fillet into cubes and place them at the bottom of the molds.
- 6
Step 6
Fill the molds with the batter, distributing it evenly inside each mold.
- 7
Step 7
Preheat the oven to 200 degrees. Bake the soufflé in the oven for 15–20 minutes. While the soufflé is baking, prepare the sauce. For the sauce, mix sour cream, salt, spices, and a few pickled mushrooms. I used honey mushrooms. Mix the ingredients well—the sauce is ready.
- 8
Step 8
Remove the soufflé from the oven. Let it cool slightly.
- 9
Step 9
Pour the soufflé with the mushroom sauce. Serve it at the table!