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| RECIPE FOR CHEESE MUSHROOM SUFFLE |
Title: Cheese Mushroom Suffle
Category: Vegetarian Entree
Serves: 4
Ingredients:
| 5.00 | tb | Butter | | 0.50 | lb | Mushrooms, finely chopped | | 1.00 | tb | Green onion, chopped | | 0.50 | ts | Mixed vegetable seasoning | | 1.00 | ds | Ground nutmeg | | 3.00 | tb | Whole wheat flour | | 1.00 | c | Milk | | 2.00 | tb | Sherry | | 5.00 | | Eggs, separated | | 1.25 | c | Shredded Swiss cheese |
Instructions:
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.
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