Mushroom and Ham Soufflé

Wash the mushrooms and clean them well, removing the earth from the stem, then rinse them again and then chop them. Set them aside in a small bowl and move on to chop the High Quality Cooked Ham AeQuilibrium AIA previously roughly broken.

In a pan, heat 20 g of butter making it melt - being careful not to burn it - and insert the mushrooms inside, making them flavor together with salt, pepper and nutmeg.

In a separate saucepan, heat 50 g of butter, add the sifted flour and stir for a few minutes. Also add the milk continuing to stir and bring to a boil. Turn off the heat and let it cool. Add the yolks to the butter, flour and milk mixture, one at a time, without rushing. Keep the egg whites in a bowl.

At this point also add the mushrooms and the chopped High Quality Cooked Ham AeQuilibrium AIA and continue to stir, blending all the ingredients well.

Add a pinch of salt to the egg whites and whip them until stiff using an electric whisk. Add them to the other ingredients and mix using a spatula, making a top-down movement.

With the remaining butter, cover the 16cm soufflé dish and pour the mixture inside.

Bake in a preheated oven at 200°C for 45 minutes without opening the oven door during cooking (the soufflé could deflate!).