Individual Ham and Mushroom Soufflés
Healthy, because
Even smarter
Nutritional values
These soufflés are perfect for a small appetizer because they are full of nutrients from the vegetables, carbs from the dough, and protein from the ham.
These can be an appetizer or on the side of a meal. You can also leave out the ham and replace it with turkey if you don't eat pork,
(Percentage of daily recommendation)
| Calorie | 97 cal. | (5 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 293 mg | (7 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 12 ozs Chanterelle
- 2 shallots
- 2 garlic cloves
- 4 ozs cooked ham
- 1 Tbsp Tomato paste
- 2 Tbsps Pastry flour
- 4 ozs Whipped cream
- salt
- freshly ground peppers
- 3 Tbsps white wine
- 5 eggs
- fresh chanterelle and thyme (for garnish)
Preparation steps
Clean and very finely chop the chanterelles. Peel and finely chop the shallots and garlic. Remove the layer of fat from the ham and dice the ham very fine.
Sweat the shallots and garlic in butter. Add mushrooms and cook until liquid is evaporated. Then add the ham and tomato paste, mix and sauté about 4 minutes. Dust with flour, add the cream and wine. Bring to a boil and simmer until reduced and creamy. Season with salt and pepper, remove from heat and let cool slightly.
Separate the eggs; stir egg yolks with the mushroom mixture and allow to cool. Then whip the egg whites until stiff and fold in.
Grease ramekins with butter. Add the soufflé mixture, filling each ramekin about 3/4 full and smooth out.
Bake in a preheated oven at 350°F for 25-30 minutes. Bake until the soufflés are well risen and golden brown.
Loosen the finished soufflés from the ramekins by running a sharp knife around the edge. Arrange on plates with fresh chanterelles and serve garnished with thyme. Serve immediately.
