Wash and peel fresh mushrooms, and cut them into slices, add butter and salt to taste, then stew.

Beat egg yolks up; mix them with crushed crackers and cooled stewed mushrooms. Stir the mass, add gently stiffly beaten egg whites. Stir it again. Don’t let egg whites sink.

Put the mass into a greased casserole pan, bake in an oven for 15-20 minutes.

Serve the soufflé warm. Add sour cream when serving. Decorate with parsley greens.