Authentic home cooking from France, with US measurements. 
Ham and Mushroom Soufflé
Light as a cloud! Perfect with a small salad for a light dinner.
Ham and Mushroom Soufflé
Light as a cloud! Perfect with a small salad for a light dinner.
Open in Cookpad AppSteps
- 1
Rinse the mushrooms and trim the ends of the stems.
- 2
In a skillet with a small piece of butter, sauté the mushrooms and remove any cooking liquid.
- 3
Chop the mushrooms and ham together in a food processor and set aside.
- 4
Heat the milk with a pinch of salt, but do not let it boil.
- 5
Melt the butter, then add the flour and cornstarch all at once. Whisk quickly to avoid lumps. Add the mushroom and ham mixture and stir again.
- 6
Separate the egg whites from the yolks. Add the yolks one at a time to the mixture, mixing well after each addition.
- 7
Beat the egg whites until stiff peaks form, then gently fold them into the mixture.
- 8
Pour into a tall, well-buttered baking dish and bake at 400°F (200°C) for 30-35 minutes. If needed, cover the soufflé with a sheet of aluminum foil halfway through baking.
- 9
Serve immediately.
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