Yield: 4 Servings
|7 ounces||Zucchini; coarsely grated|
|¼ teaspoon||Freshly ground pepper|
|⅛ teaspoon||Nutmeg; freshly grated|
|2 cups||Medium mushrooms; quartered|
|2 tablespoons||Green onions; chopped|
|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|
BON APPETIT 9/82
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@...