Cheese Mushroom Souffle
Yield
4 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
butter
|
|
| ½ | pound |
mushrooms
finely chopped |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| ½ | teaspoon |
salt-free seasoning
vegetable |
* |
| 1 | dash |
nutmeg
ground |
*
|
| 3 | tablespoons |
whole-wheat flour
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
sherry
|
|
| 5 | large |
eggs
separated |
|
| 1 ¼ | cups |
swiss cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
butter
|
|
| 226.8 | g |
mushrooms
finely chopped |
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 2.5 | ml |
salt-free seasoning
vegetable |
* |
| 1 | dash |
nutmeg
ground |
*
|
| 45 | ml |
whole-wheat flour
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
sherry
|
|
| 5 | large |
eggs
separated |
|
| 296 | ml |
swiss cheese
shredded |
|
Directions
In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes.
Add seasonings and flour; stir until blended.
Gradually stir in milk and sherry.
Blend in egg yolks one at a time.
In a separate bowl, beat egg whites until stiff peaks form.
Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese.
Spoon mixture into buttered individual souffle dishes or single large souffle dish.
Sprinkle remaining cheese on top.
Bake small dishes for 25 to 30 minutes at 375℉ (190℃).
Bake large souffle at 350℉ (180℃) F for 35- 40 minutes or until puffy and golden.
Serve immediately.
