Olive White Bread Souffle with Mushroom Sauce – Otto Koch

Pour hot milk over the bread cubes.

Grease the souffle dish with a little bit of butter. Cover the bottom with some sautéed mushroom slices[1].

Preheat oven to about 190 °C (convection oven: not suitable).

Sauté shallot and bacon in butter, remove from frying pan and mix in a baking bowl with egg yolks and soaked white bread cubes. Add the freshly finely chopped parsley and the olive slices, seasoning well with salt and freshly ground pepper.

Leave to stand for a few minutes so that the bread is well absorbed.

If necessary, add a little more milk (be careful: the quantity must not become too liquid and must still hold together). Do not stir too often, so that the dough does not become sticky and remains loose.

Whip the egg whites until stiff, fold in, fill the quantity on the spot into the souffle molds (fill to the brim, do not compact!). Place in the preheated oven for twenty minutes.

In the meantime, cook the sauce: soften the shallot in butter, add the mushroom slices, sauté briefly but thoroughly and remove from the frying pan repeatedly.

Extinguish the roast stock with white wine. Add whipping cream and cook at high temperature by about a third. Remove the sauce from the heat and whip it with a blender, seasoning it strongly with salt and freshly ground pepper. Strain the sauce through a sieve (it does not have to be) and add the Champigno

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