750g fresh mushrooms
1 onion
1 bunch of parsley
3 1/2 tablespoons unsalted butter
5 tablespoons all-purpose flour
3/4 cup whole milk
5 eggs (separated whites and yolks)
3 1/2 tablespoons heavy cream
Salt, nutmeg, and black pepper to taste
750g fresh mushrooms
1 onion
1 bunch of parsley
3 1/2 tablespoons unsalted butter
5 tablespoons all-purpose flour
3/4 cup whole milk
5 eggs (separated whites and yolks)
3 1/2 tablespoons heavy cream
Salt, nutmeg, and black pepper to taste
Wash the mushrooms, drain them well, and put them in a blender
Add the onion and parsley and blend until a puree forms. Reserve
Melt the butter, add the mushroom puree, and simmer for 5 minutes, stirring constantly
Add the flour and stir well
Add the milk, yolks, and heavy cream and continue stirring for 3 minutes
Season with salt, nutmeg, and black pepper
Remove from heat and let cool
Beat the whites until fluffy and gently fold them into the cooled mushroom mixture
Distribute the batter among individual ramekins and bake in a hot oven.
