Oyster Mushroom Chive Potato Soufflé

Ingredients: 500 g potatoes, 1 bunch of chives, 2-3 tbsp flour,
2 eggs, 50-100 g diced goat cheese, 150 g finely chopped oyster
mushrooms, 0.5 red onion, some cooking oil, butter for greasing the
mold, salt, pepper

Preparation: Cook the potatoes in salted water until tender. Peel
the red onion, chop it, and sauté it in a little cooking oil. Add the
oyster mushrooms and sauté together until golden brown. Remove
the skillet from the heat, season with salt and pepper, and let it cool
slightly. Peel the cooked potatoes while still warm and mash them
with a fork, leaving them somewhat chunky. Beat the eggs, then stir
in the finely chopped chives, sautéed mushrooms, flour, and diced
goat cheese. Mix in the cooled mashed potatoes. Grease a soufflé
dish with butter and, smoothing the top of the mixture with a fork.
Be careful not to fill the dish completely with the mixture. Bake in a
preheated oven at 160°C for 20-25 minutes until cooked through.

Serving: Serve warm for a quick and special weeknight dinner.