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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and slice mushrooms. Clean and finely dice shallot. Clean, rinse, and drain thoroughly prawns. | 2. Heat half of butter and sauté shallot and mushroom until lightly browned (circa 7 mins). Puree. Add salt and pepper to taste. | 3. Melt rest of butter in saucepan and add flour. Heat slowly while stirring until lightly browned. Whisk crème fraîche through; keep on whisking until thickened. (Don't worry if the crème fraîche separates slightly.) Allow to cool slightly. | 4. Separate eggs. Whisk yolks through roux (don't add second yolk until first one has been fully absorbed). Add mushroom puree, rosemary, and prawns. | 5. Pre-heat oven to 200 deg C (390 deg F). Grease four soufflé moulds. Whip egg white until stiff and fold carefully through mushroom mixture. Pour into moulds and bake in oven until golden brown (circa 20 mins). Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	150			-	-	-	-
shallot	1			115.2	26.88	4.0	0.16
shrimp	50		peeled	-	-	-	-
butter	50			4275.0	196.425	133.575	360.0
salt				-	-	-	-
pepper				-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
creme fraiche	130			-	-	-	-
egg	2			143.0	0.72	12.56	9.51
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.