Ramekin of mushrooms & zucchini

Yield: 4 Servings

Measure Ingredient
7 ounces Zucchini; coarsely grated
1 teaspoon Salt
½ cup Flour
2 cups Milk
¼ cup Butter
¼ teaspoon Freshly ground pepper
⅛ teaspoon Nutmeg; freshly grated
2 tablespoons Butter
2 cups Medium mushrooms; quartered
2 tablespoons Green onions; chopped
2 tablespoons Flour
3 tablespoons Whipping cream
3 tablespoons Dry sherry
⅛ teaspoon Freshly ground pepper
⅛ teaspoon Nutmeg; freshly ground
4 \N Eggs; room temp
¾ cup Grated Swiss cheese
¼ cup Romano cheese; freshly grate
½ cup Grated Swiss cheese


Butter four 1-½ to 2-cup individual souffle dishes. Toss zucchini and salt in colander. Let drain 20 to 30 minutes.

Place ½ cup flour in heavy large saucepan. Whisk in milk all at once, place over high heat and whisk constantly until mixture boils and is thick and smooth, about 4 to 5 minutes. Remove from heat. Add ¼ cup butter and stir until melted. Blend in ¼ teaspoon pepper and ⅛ teaspoon nutmeg. Transfer to bowl and set aside to cool. Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms and green onion and saute until softened, about 5 minutes.

Squeeze zucchini as dry as possible. Add to mushroom mixture. Reduce heat to medium-low and cook until nearly dry, about 2 to 3 minutes.

Add 2 tablespoons flour and cook 2 minutes, stirring constantly.

Blend in cream, Sherry and ⅛ teaspoon each pepper and nutmeg and cook until smooth and very thick. Let cool.

Beat eggs into milk mixture one at a time beating well after each addition. Add ¾ cup grated Swiss cheese with Romano cheese and blend well. Spread ½ cup cheese mixture in bottom of each prepared souffle dish. Cover with mushroom mixture, divide evenly. Top with cheese mixture. Sprinkle each with 2 tablespoons grated Swiss cheese.

Preheat oven to 375 degrees F. Bake until puffed and golden, 30 to 35 minutes, and serve.

Le Papillon, Atlanta MM Norma_Wrenn MSN From the MM database of Judi M. Phelps. jphelps@... or jphelps@...

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