Easy Mushroom Swiss Souffles

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Easy Mushroom Swiss Souffles

 

3 Tbsp Butter

1 cup diced mushrooms (I used crimini)

Pinch each salt and pepper (I used less salt and more Pepper)

4 tsp all purpose flour

3/4 cup milk

2 eggs separated

1/4 cup shredded Swiss cheese

1 tbsp minced fresh chives (I used green onion)

 

In skillet, heat 1 Tbsp of the butter over medium-high heat; saute mushrooms

with 1/2 salt and pepper until golden and no liquid remains, about 5 mins Set

aside.

In a saucepan melt remaining butter over medium heat; stir in flour and cook,

whisking, for 2 mins. Slowly whisk in milk and remaining salt and pepper; cook,

whisking until boiling and thickened, about 3 mins.

In large bowl, whisk egg yolk; slowly whisk in milk mixture and let stand for

10 mins. (I let stand 20 mins)

In separate bowl, beat egg whites until soft peaks form. Gently fold half into

cooled egg yolk mixture; fold in remaining egg whites. Fold in mushrooms, cheese

and chives. Divide between two greased 10 oz ramekins.

Set ramekins in baking dish; pour enough hot water into dish to come halfway up

sides of ramekins. Bake in 400*F oven until golden and puffed and centre is

set, 25 - 30 mins.

Makes 2 servings. Per seving aobut 348 cal , 14 g pro, 28 total fat(16g sat

fat) 11g carb, 1 g fibre, 251 mg chol, 247 mg sodium

Comment :: I LOVED this.. I had the second one for breaky the next day.. YUMMY

Would make a great brunch.. Easily doubled!! Next time I am going to try

portobello mushroom!!