750g fresh mushrooms
1 onion
1 tablespoon of parsley
5 tablespoons all-purpose flour
3 and 1/2 tablespoons butter
3/4 cup whole milk
5 eggs
3 and 1/2 tablespoons heavy cream
Salt, nutmeg, and black pepper to taste
750g fresh mushrooms
1 onion
1 tablespoon of parsley
5 tablespoons all-purpose flour
3 and 1/2 tablespoons butter
3/4 cup whole milk
5 eggs
3 and 1/2 tablespoons heavy cream
Salt, nutmeg, and black pepper to taste
Wash the mushrooms, pat them dry, and put them in a blender
Add the onion and parsley leaves and blend until smooth
Set aside
Melt the butter, add the mushroom puree, and cook for 5 minutes, stirring constantly
Add the all-purpose flour and mix well
Add the milk, eggs, and heavy cream and continue mixing for 3 minutes
Season with salt, nutmeg, and black pepper
Remove from heat and let cool
Beat the egg whites until frothy and fold them gently into the warm mushroom mixture
Distribute the mixture among individual ramekins and bake in a preheated oven.
