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Mushroom Souffle

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  Mushrooms 450 Gram
  Butter 3 Tablespoon
  Maida 3 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Onion 1 , chopped
  Mixed herbs 1 Tablespoon
  Parsley 1 Tablespoon, chopped
  Egg yolks 3
  Cheese 3 Tablespoon, grated
  Cream 2 Tablespoon
  Mace 1 Pinch
  Egg whites 4
  Bread crumbs 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

1. Wash and dry mushrooms.
2. Cut the stalks level with caps.
3. Slice mushrooms thinly; chop the stalks separately.
4. Melt half the butter in the frying pan; saute mushrooms slightly.
5. Add flour, and gradually add cold milk, herbs, beaten egg yolks and cheese and mix well. Add cream and seasoning.
6. When slightly cooled, beat egg whites stiff and fold into mixture.
7. Pour into the souffle dish. Sprinkle grated cheese and bread crumbs on top and bake in a hot oven for 20-25 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1464 Calories from Fat 706

% Daily Value*

Total Fat 80 g122.4%

Saturated Fat 45 g225.1%

Trans Fat 0 g

Cholesterol 735.3 mg245.1%

Sodium 1435.1 mg59.8%

Total Carbohydrates 131 g43.5%

Dietary Fiber 10 g40%

Sugars 45.2 g

Protein 68 g135.1%

Vitamin A 82.7% Vitamin C 68.2%

Calcium 99.4% Iron 51%

*Based on a 2000 Calorie diet

Mushroom Souffle Recipe