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Mushroom Souffle

21st.Century.Chef's picture
<p><a href="http://www.flickr.com/photos/donutgirl/2328902916/">Image Credit</a></p>
Ingredients
  Fresh mushrooms 1⁄2 Pound, washed, trimmed and chopped
  Butter/Margarine 4 Tablespoon (1/2 stick)
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Eggs 6 , separated
  Cream of tartar 1⁄4 Teaspoon
  Gruyere sauce 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven at 350°.

MAKING
2. In a medium-size frying pan saute mushrooms in 1 tablespoon of the butter or margarine for about 5 minutes and remove from heat.
3. In a medium-size saucepan melt remaining 3 tablespoons butter or margarine.
4. Blend in flour and salt and cook, stirring constantly, until bubbly.
5. Stir in milk and continue cooking and stirring until sauce thickens and boils 1 minute.
6. Let it cool while beating eggs.
7. In a large bowl beat egg whites with cream of tartar just until they form soft peaks.
8. In a second large bowl beat egg yolks until creamy-thick and blend in the cooled sauce, then mushroom mixture.
9. Lightly stir in about 1 cupful of the beaten egg whites, then fold in remainder until no streaks of white remain.
10. Pour into an ungreased 8-cup souffle or straight-side baking dish and gently cut a deep circle in mixture about an inch in from edge with a rubber spatula to give souffle its double-puffed top.
11. Bake in the moderate oven for about 45 minutes until puffy-firm and golden.

SERVING
12. Serve at once with Gruyere Sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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