Cheese mushroom souffles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| ½ | pounds | Mushrooms, finely chopped |
| 1 | tablespoon | Green onion, chopped |
| ½ | teaspoon | Mixed vegetable seasoning |
| 1 | dash | Ground nutmeg |
| 3 | tablespoons | Whole wheat flour |
| 1 | cup | Milk |
| 2 | tablespoons | Sherry |
| 5 | Eggs, separated | |
| 1¼ | cup | Shredded Swiss cheese |
Directions
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 ⅘ 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.