CHEESE MUSHROOM SOUFFLES

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Recipe Name: CHEESE MUSHROOM SOUFFLES

Servings: 4

Comments:

 

5 Tablespoon(s) Butter

1/2 Pound(s) Mushrooms, finely chopped

1 Tablespoon(s) Green onion, chopped

1/2 Teaspoon(s) Mixed vegetable seasoning

1 Dash(es) Ground nutmeg

3 Tablespoon(s) Whole wheat flour

1 Cup(s) Milk

2 Tablespoon(s) Sherry

5 Eggs, separated

1 1/4 Cup(s) Shredded Swiss cheese

 

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 25-30 minutes at 375 degrees.

Bake large souffle at 350 degrees for 35- 40 minutes or until puffy

and golden. Serve immediately.

 

 

Language is an expression of thought. Everytime you speak, your mind is on

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