Cheese Mushroom Souffle Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 each: Eggs, separated
1 1/4 cup: Shredded Swiss cheese,
Directions:
In frying pan, melt butter; add mushrooms and onion, stirring until
all liquid evaporates, about 5 minutes. Add seasonings and flour;
stir until blended. Gradually stir in milk and sherry. Blend in egg
yolks one at a time. In a separate bowl, beat egg whites until stiff
peaks form. Fold whites into mushroom mixture until just blended;
fold in about 4/5 of cheese. Spoon mixture into buttered individual
souffle dishes or single large souffle dish. Sprinkle remaining
cheese on top. Bake small dishes for 25-30 minutes at 375 degrees.
Bake large souffle at 350 degrees for 35-40 minutes or until puffy
and golden. Serve immediately. Serves 4 ----
Source from luhu.jp
all liquid evaporates, about 5 minutes. Add seasonings and flour;
stir until blended. Gradually stir in milk and sherry. Blend in egg
yolks one at a time. In a separate bowl, beat egg whites until stiff
peaks form. Fold whites into mushroom mixture until just blended;
fold in about 4/5 of cheese. Spoon mixture into buttered individual
souffle dishes or single large souffle dish. Sprinkle remaining
cheese on top. Bake small dishes for 25-30 minutes at 375 degrees.
Bake large souffle at 350 degrees for 35-40 minutes or until puffy
and golden. Serve immediately. Serves 4 ----
Source from luhu.jp