Mushroom Souffle

Name: Mushroom Souffle
Yield: 6
Cuisine: Fusion
Ingredients: butter; mushrooms; shallots; mixed herbs; parsley leaves; butter; flour; milk; salt; black pepper; egg yolks; parmesan, parmigiano-reggiano cheese, grated; cream; mace; salt; black pepper; egg whites; parmesan, parmigiano-reggiano cheese, grated

Submitted by poundcake93

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

TABLESPOON BUTTER

250

GRAMS MUSHROOMS
small, sliced

EACH SHALLOTS
finely chopped *

TEASPOON MIXED HERBS *

TEASPOON PARSLEY LEAVES
chopped

1 ½

TABLESPOONS BUTTER

TABLESPOONS ALL-PURPOSE FLOUR

1 ½

CUPS MILK

TEASPOON SALT

TEASPOON BLACK PEPPER

EACH EGG YOLKS *

TABLESPOONS PARMESAN CHEESE
grated

TABLESPOONS CREAM

TEASPOON MACE
ground

TEASPOON SALT

TEASPOON BLACK PEPPER

EACH EGG WHITES *

TABLESPOON PARMESAN CHEESE
grated

Directions

melt butter in pan and sauté next 4 ingredients for 2 to 3 minutes. remove from pan.

melt butter, add flour, cook 1 to 2 minutes.

remove from heat, gradually add milk, salt and pepper.
return to heat and stir constantly until mixture boils and thickens.
simmer over low heat 5 to 7 minutes.
add next six ingredients and mix well, beat egg whites until stiff, 6. pour third of the sauce mixture into 4 souffle dishes, sprinkle repeat layer of sauce and mushroom and end with a sauce layer and sprinkle with cheese.
bake at 190 degrees cup for 30 to 35 minutes.
serve immediately.