10 grams chestnut flour
150 milliliters milk
1 shallot
4 egg whites
300 grams finferli mushrooms
50 grams butter
20 grams flour
salt
thyme
2 yolks
Mince the shallot and sauté it with 20 grams of butter, a pinch of salt and pepper. Add the cleaned and chooped finferli mushrooms and cook everything for about 10 minutes. Later, blend half of the mushrooms with a mixer and keep the other half aside.
Heat the milk with the remaining butter and the two flours (previously sifted), mix with great care and let it simmer for a few minutes. At this point you can add the blended mushrooms and some leaves of thyme. Afterwards, beat the egg whites.
Finally, add the yolks, the mushrooms that you've kept aside and, last but not least, the whipped whites. Blend and pour the mixture in 4 moulds (previously buttered and floured). Cook in the pre-heated oven at 180° for about 15 minutes. Remove the soufflés from the oven and serve!