Ingredients 225 g broccoli
100 g mushrooms, chopped
2 tbsp butter
25 g flour
2/3 cup of milk
½ tsp English mustard
½ tsp Dijon mustard
75 g cheese, grated
2 tbsp Parmesan, grated
3 large eggs, separated
Cut the broccoli into florets and cook in boiling water for about 2 minutes. Drain and cut into small pieces
Fry the mushrooms briefly in a bit of oil until just cooked.
Grease or line with baking paper a 20 cm souffle dish and put the broccoli and mushrooms in the base.
Melt the butter in a pan, stir in the flour and cook for a minute or so, stirring. Bring to the boil and slowly add the milk.
Remove from the heat and beat in some pepper, the mustard and cheeses followed by the egg yolks, one at a time.
Beat the egg whites until very stiff. Stir in 2 tbsp of the egg white into the sauce, and then quickly fold in the rest evenly.
Pour at once into the souffle dish over the vegetables.
Cook in an oven at 200°/180° fan forced for about 30 to 35 minutes or until risen and browned.
Do not open the oven before 30 minutes or it will fall.