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Mushroom Souffle

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter

  2. 250 Small mushrooms - sliced

  3. 1 Shallot - finely chopped

  4. 1 teaspoon 5ml Mixed herbs

  5. 1 teaspoon 5ml Chopped parsley

  6. 1 1/2 tablespoons 22ml Butter

  7. 3 tablespoons 45ml Flour

  8. 1 1/2 cups 355ml Milk

  9. 4 Egg yolks

  10. 3 tablespoons 45ml Grated parmesan cheese

  11. 2 tablespoons 30ml Cream

  12. 1/4 teaspoon 1 1/3ml Ground mace

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 1/4 teaspoon 1 1/3ml Pepper

  15. 4 Egg whites

  16. 1 tablespoon 15ml Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Melt butter in pan and saute next 4 ingredients for 2-3 minutes. Remove from pan. Melt butter, add flour, cook 1-2 minutes.

  2. Remove from heat, gradually add milk, salt and pepper.

  3. Return to heat and stir constantly until mixture boils and thickens.

  4. Simmer over low heat 5-7 minutes.

  5. Add next six ingredients and mix well, beat egg whites until stiff, fold into sauce mixture.

  6. Pour third of the sauce mixture into 4 souffle dishes, sprinkle over half the mushroom mixture. Repeat layer of sauce and mushroom and end with a sauce layer and sprinkle with cheese.

  7. Bake at 190c for 30-35 minutes.

  8. Serve immediately.

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