Zucchini souffle with mushroom sauce
Description
The recipe won't take much time. You can enhance this soufflé by adding cooked chicken meat to the batter, or experiment with other types of meat (such as roast beef or ham). The dish tastes similar to a julienne, but differs in the method of preparation. Serve hot.
Instructions
- 1
Step 1
All ingredients in the dish should be at room temperature. Separate the egg whites from the yolks. Beat the whites with a pinch of salt until stiff peaks form.
- 2
Step 2
Mix the yolks with a pinch of salt. Beat well. Grate the zucchini on a coarse grater and add it to the yolks. Mix. Add flour and mix again.
- 3
Step 3
Add the egg whites and mix the dough into a homogeneous mass. If you stir the egg whites in different directions with a spoon, they will collapse, and you won't get a successful soufflé. Therefore, mix carefully, slowly, and strictly in one direction.
- 4
Step 4
Grease the soufflé molds with butter.
- 5
Step 5
Place the soufflé into the molds. Preheat the oven to 170 degrees. Take a deep baking tray, place the molds onto it. Pour water into the tray until it reaches halfway up the molds. Bake in the oven until done. It cooks quickly. A light golden crust will form on the surface of the soufflé, and the soufflé itself will rise.
- 6
Step 6
While the soufflé is baking, slice the onion into half-rings. Chop the mushrooms (button mushrooms) coarsely. Sauté the onion, then add the mushrooms. Salt and pepper to taste. Add sour cream. Pour in a little water. Stir well. Check if enough salt has been added. Turn off the heat.
- 7
Step 7
Remove the ready soufflé from the oven. Place it on a small plate. The soufflé will deflate very quickly. Pour mushroom sauce over the dish. Serve immediately. Very delicious!