Ham mushroom soufflé

Clean the mushrooms by discarding the earthy side of the stem and then quickly wash and mince.

Remove any fat from the ham and tritatelo.

Heat 20 grams of butter in a pan, put the mushrooms, season with salt and pepper and let them cook until they are completely dry.

Boil the milk with salt, pepper and nutmeg, then heat 50 g of butter in a small heavy-bottomed saucepan, add sifted flour and let it toast for 1 minute stirring constantly.

Add the milk and continue to stir until it begins to boil.

Break the eggs taking care to save the egg whites in a bowl.

Turn off the heat, let cool slightly and then add the egg yolks one at a time, adding the next until the previous is not well blended; Add mushrooms and also the ham and stir again.

Whip the egg whites (to which you have added a salt pizzichino) snow very firm with the electric mixer and then, using a rubber spatula, mix them gently to the mixture without stirring but with a movement from top to bottom.

Grease an ovenproof dish from soufflé (tall and cylindrical) with a diameter of 16 cm, pour the contents of the saucepan and put it in the oven previously heated to 200 degrees.

Simmer for three quarters of an hour without ever opening the oven door and, when cooked and serve the soufflés immediately.