Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 1 tablespoon 15ml Onion - minced (small)

  3. 3/4 lb 340g / 11oz Mushrooms - minced

  4. 1/4 cup 15g / 1/2oz Flour

  5. 1 cup 237ml Half and half 1/4 cup 59ml Dry sherry

  6. 1 tablespoon 15ml Chopped fresh parsley

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

  9. 1 Cayenne

  10. 4 Eggs - separated

  11. 2 tablespoons 30ml Bread crumbs

Instructions Jump to Ingredients ↑

  1. In a saute pan or skillet, melt the butter and saute the onion until translucent. Add the mushrooms and cook slowly for about 7 to 10 minutes or until most of the liquid has evaporated. Add the flour; cook and stir for 2 or 3 minutes, then mix in the half and half and sherry. Add the parsley, salt, pepper, and cayenne. Cool.

  2. Beat the egg yolks and add to the cooled mushroom mixture. Beat the egg whites until stiff. Fold them gently into the mushroom-egg yolk mixture, then turn into a buttered 6-cup souffle dish. Sprinkle the bread crumbs on top. Bake in a preheated 350 degree oven for about 45 minutes or until the top is firm and golden brown.

  3. This recipe yields 2 or 3 main course servings.


Send feedback