Yield: 4 servings
Measure | 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 \N | Eggs, separated |
1¼ cup | 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 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.