Mushroom Souffle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
250 gram: Small mushrooms, sliced
1: Shallot, finely chopped
1 tsp: Mixed herbs,
1 tsp: Chopped parsley,
1 1/2 tbsp: Butter,
3 tbsp: Flour,
1 1/2 cup: Milk,
1/2 tsp: Salt,
1/4 tsp: Pepper,
4: Egg yolks,
3 tbsp: Grated parmesan cheese,
2 tbsp: Cream,
1/4 tsp: Ground mace,
1/2 tsp: Salt,
1/4 tsp: Pepper,
4: Egg whites,
1 tbsp: Grated parmesan cheese,
1: melt butter in pan and saute next 4 ingredients for 2-3 minutes.,
Directions:
remove from pan. melt butter, add flour, cook 1-2 minutes.
2. remove from heat, gradually add milk, salt and pepper.
3. return to heat and stir constantly till mixture boils and
thickens.
4. simmer over low heat 5-7 minutes.
5. add next six ingredients and mix well, beat egg whites till
stiff, fold into sauce mixture.
6. pour third of the sauce mixture into 4 souffle dishes, sprinkle
over half the mushroom mixture. repeat layer of sauce and mushroom
and end with a sauce layer and sprinkle with cheese.
7. bake at 190 degrees c for 30-35 minutes.
8. serve immediately.
Source from luhu.jp
2. remove from heat, gradually add milk, salt and pepper.
3. return to heat and stir constantly till mixture boils and
thickens.
4. simmer over low heat 5-7 minutes.
5. add next six ingredients and mix well, beat egg whites till
stiff, fold into sauce mixture.
6. pour third of the sauce mixture into 4 souffle dishes, sprinkle
over half the mushroom mixture. repeat layer of sauce and mushroom
and end with a sauce layer and sprinkle with cheese.
7. bake at 190 degrees c for 30-35 minutes.
8. serve immediately.
Source from luhu.jp
Tags
Appetizers