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Spinach And Mushroom Souffle

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Ingredients
  Spinach 2 1⁄2 Cup (40 tbs), cooked, and drained dry
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Milk 1 Quart
  Eggs 5 , beaten
  Sliced mushrooms 1 Cup (16 tbs)
  Butter 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 300° F
2. Butter a soufflé dish or individual soufflé cups.

MAKING
3. Lightly mash the spinach thorough a colander into a mixing bowl
4. Blend in the seasoning.
5. In a saucepan, heat milk to scalding point.
6. Beat the eggs with a wire whisk until frothy.
7. Blend the eggs into the warm milk.
8. Pour into the seasoned spinach puree and blend well.
9. Turn mixture into the buttered dish/dishes.
10. Bake in the preheated oven for 30 minutes till fluffy and golden.

FINALIZING
11. In the meantime, sauté the mushrooms in butter until tender.

SERVING
12. Top the soufflé with mushroom and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Cook Time: 
30 Minutes
Servings: 
4

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