Mushroom Cheese Puff
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Sliced green onion||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
|Shredded cheddar cheese||1 Cup (16 tbs)|
For mushroom sauce, in 2-cup glass measure combine sliced mushrooms, green onion, and 2 tablespoons butter or margarine.
Cook, uncovered, at HIGH for 2 minutes.
Stir in 1 tablespoon flour.
Add 1/2 cup milk, parsley, 1/4 teaspoon salt, and pepper.
Cook, uncovered, at HIGH for 2 1/2 minutes, stirring after 1 minute.
Cover and set aside.
In 4-cup glass measure place 2 tablespoons butter or margarine.
Cook at HIGH for 30 seconds till melted.
Stir in 2 tablespoons flour, 1/4 teaspoon salt, the mustard, and ground red pepper.
Add 1/2 cup milk and cook at HIGH for 1 1/2 minutes till thickened and bubbly, stirring after one minute.
Add shredded cheddar cheese; stir till melted.
In small mixer bowl beat egg yolks for 3 to 4 minutes at high speed of electric mixer.
By hand, add cheese mixture to egg yolks, stirring constantly.
Cool mixture slightly.
Wash beaters well.
In large mixer bowl beat egg whites till stiff peaks form.
Gently pour yolk mixture over whites; fold gently.
Pour mixture into un-greased 3-cup souffle dish.
Cook, uncovered, at MEDIUM or COOK POWER 5 (50%) for 8 minutes.
(Mixture will puff high, then fall.) Serve at once with mushroom sauce.