Ingredients for the soufflé
- 10 slices of bread without crust
- 250g parmesan grated
- 250g of grained cheese
- 250g of grated regatta
- 250g of grated emedal cheese
- 3 eggs
- 1 l of milk
- 170g of the Bioagros "VELOUDO" yogurt
- 200g cut mushrooms "Fine cuisine" by BioAgros
- Salt, Pepper
- A little butter
Execution
- Cut slices of toast into very small pieces.
- Spread butter on a 20cm diameter tray and pour half a dose of bread.
- In a large bowl, mix all cheeses.
- Spread half a dose of cheeses on the bread.
- Continue with the remaining portion of bread and re-lay the rest of the cheese.
- In a mixer, beat the eggs, at moderate speed, until they foam.
- Add the milk, yogurt "VELOUDO", cream, salt and pepper and continue shaking for a while.
- After the mixture is homogeneous, add the mushrooms and mix with a spatula.
- Preheat the oven to 180 ° C and bake the soufflé for 40 minutes until the surface is blooming and browning.
For serving
Serve the soufflé with freshly cut tomatoes.
Execution time: 40' in preheated oven
Baking Time: 40 'at 180C
Servings: 6 -8
Difficulty: 3