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| Home -> [Cheese, Cheese & Eggs, Entrees, Vegetarian] -> [Cheese mushroom suffle Recipe] |
Cheese mushroom suffle
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Cheese, Cheese & Eggs, Entrees, Vegetarian |
Rating: |
0 |
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Ingredients:
| 5
| tbsp | Butter | | 1/2
| lbs | Mushrooms, finely chopped | | 1
| tbsp | Green onion, chopped | | 1/2
| tsp | Mixed vegetable seasoning | | 1
| dash | Ground nutmeg | | 3
| tbsp | Whole wheat flour | | 1
| cup | Milk | | 2
| tbsp | Sherry | | 5
| | Eggs, separated | | 1 1/4
| cup | Shredded Swiss cheese |
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Procedures:
| 1 | In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes. | | 2 | Add seasonings and flour; stir until blended. | | 3 | Gradually stir in milk and sherry. | | 4 | Blend in egg yolks one at a time. | | 5 | In a separate bowl, beat egg whites until stiff peaks form. | | 6 | Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese. | | 7 | Spoon mixture into buttered individual souffle dishes or single large souffle dish. | | 8 | Sprinkle remaining cheese on top. | | 9 | Bake small dishes for 25-30 minutes at 375 degrees. | | 10 | Bake large souffle at 350 °F for 35- 40 minutes or until puffy and golden. | | 11 | Serve immediately |
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