Mushroom Souffle Recipe
Summary
Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| Mushrooms | 1/2 pound, washed | |
| Butter/Margarine | 4 Tablespoon | |
| All-purpose flour - 3 tablespoons | ||
| Salt | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 6 Small, separated | |
| Cream of tartar | 1/4 Teaspoon | |
| Gruyere sauce | ||
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.
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.
Chef
