Mushroom Souffle
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 250 | grams |
mushrooms
small, sliced |
|
| 1 | each |
shallots
finely chopped |
*
|
| 1 | teaspoon |
mixed herbs
|
* |
| 1 | teaspoon |
parsley leaves
chopped |
|
| 1 ½ | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | each |
egg yolks
|
*
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 2 | tablespoons |
cream
|
|
| ¼ | teaspoon |
mace
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | each |
egg whites
|
*
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 2.5E+2 | grams |
mushrooms
small, sliced |
|
| 1 | each |
shallots
finely chopped |
*
|
| 5 | ml |
mixed herbs
|
* |
| 5 | ml |
parsley leaves
chopped |
|
| 23 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 4 | each |
egg yolks
|
*
|
| 45 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
cream
|
|
| 1.3 | ml |
mace
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 4 | each |
egg whites
|
*
|
| 15 | ml |
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.
