Mushroom Souffle Recipe
My longing for Mushroom Souffle strengthened during high school days. Indulge yourself in this Mushroom Souffle as Dessert. Stock up on plenty of bags of Vegetable as you will want to make this Mushroom Souffle time and again. Spread the taste by sharing this Mushroom Souffle recipe with your friends.
Ingredients
1/2 pound fresh mushrooms, washed, trimmed, and chopped
4 tablespoons (1/2 stick) butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
6 eggs, separated
1/4 teaspoon cream of tartar
GRUYERE SAUCE
Directions
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.
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.
