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Mushroom potato soufflé
2 servings
boil, strain, chop dried mushrooms. boil potatoes in salted boiling water, clean, wipe. pour melted oil, stir. add, gradually stirring, yolks, milk, flour, mushrooms. put the whipped proteins, mix. put in a deep refractory dish, greased with oil. sprinkle with grated cheese, drizzle with butter, gradually brown in the oven. Serve the mushroom sauce that you cook on the remaining mushroom broth: brown the flour with butter, dilute with mushroom broth, boil, stir. add sour cream and mushrooms, salt and boil
boil, strain, chop dried mushrooms. boil potatoes in salted boiling water, clean, wipe. pour melted oil, stir. add, gradually stirring, yolks, milk, flour, mushrooms. put the whipped proteins, mix. put in a deep refractory dish, greased with oil. sprinkle with grated cheese, drizzle with butter, gradually brown in the oven. Serve the mushroom sauce that you cook on the remaining mushroom broth: brown the flour with butter, dilute with mushroom broth, boil, stir. add sour cream and mushrooms, salt and boil
potatoes - 800 g, butter - 2 tbsp. spoons, dried mushrooms - 35 g, eggs - 4 pcs., milk - 130 g, flour - 3-4 tsp, cheese - 1.5 tbsp. spoons, sauce - 2.5 cups, sour cream - 130 g, salt to taste
