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Mushroom Souffle

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  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 1 Cup (16 tbs) (For Serving)

1 Saute mushrooms in 1 tablespoon of the butter or margarine in a medium-size frying pan for 5 minutes; remove from heat.
2 Melt remaining 3 tablespoons butter or margarine in a medium-size saucepan.
Blend in flour and salt; cook, stirring constantly, until bubbly.
Stir in milk; continue cooking and stir-ring until sauce thickens and boils for 1 minute.
Cool while beating eggs.
3 Beat egg whites with cream of tartar just until they form soft peaks in a large bowl.
4 Beat egg yolks until creamy-thick in a second large bowl; blend in cooled sauce, then mushroom mixture.
Lightly stir in about 1 cupful of the beaten egg whites, then fold in remainder until no streaks of white remain.
Pour into an ungreased 8-cup souffle or straight-side baking dish; gently cut a deep circle in mixture about an inch in from edge with a rubber spatula(This gives souffle its double-puffed top.).
5 Bake in moderate oven (350°) for 45 minutes, or until puffy-firm and golden.
Serve at once with GRUYERE SAUCE.
GRUYERE SAUCE—Melt 1 tablespoon butter or margarine in a small saucepan; blend in 1 table-spoon flour, 1/8 teaspoon salt, and 1/8 teaspoon paprika.
Cook, stirring constantly, until bubbly.
Stir in 1 cup milk; continue cooking and stirring until sauce thickens and boils for 1 minute.
Cut 3 wedges (1 ounce each) process Gruyere cheese into small pieces; stir into sauce until melted.
Stir in 1 tablespoon chopped parsley.
Makes about 1 1/3 cups.

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