Mushroom Souffle Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Mushrooms450 Gram
 Butter3 Tablespoon
 Maida3 Tablespoon
 Milk1 1⁄2 Cup (24 tbs)
 Onion1 , chopped
 Mixed herbs1 Tablespoon
 Parsley1 Tablespoon, chopped
 Egg yolks3
 Cheese3 Tablespoon, grated
 Cream2 Tablespoon
 Mace1 Pinch
 Egg whites4
 Bread crumbs1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1464 Calories from Fat 706

% Daily Value*

Total Fat 80 g122.4%

Saturated Fat 45 g225.1%

Trans Fat 0 g

Cholesterol 735.3 mg

Sodium 1435.1 mg59.8%

Total Carbohydrates 131 g43.5%

Dietary Fiber 10 g40%

Sugars 45.2 g

Protein 68 g135.1%

Vitamin A 82.7% Vitamin C 68.2%

Calcium 99.4% Iron 51%

*Based on a 2000 Calorie diet

Directions

1. Wash and dry mushrooms.
2. Cut the stalks level with caps.
3. Slice mushrooms thinly; chop the stalks separately.
4. Melt half the butter in the frying pan; saute mushrooms slightly.
5. Add flour, and gradually add cold milk, herbs, beaten egg yolks and cheese and mix well. Add cream and seasoning.
6. When slightly cooled, beat egg whites stiff and fold into mixture.
7. Pour into the souffle dish. Sprinkle grated cheese and bread crumbs on top and bake in a hot oven for 20-25 minutes.
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