Cheese Mushroom Souffle

Recipe Ingredients

5 tablespoons	75ml	Butter
1/2 lb	227g / 8oz	Mushrooms - finely chopped
1 tablespoon	15ml	Green onion - chopped
1/2 teaspoon	2.5ml	Mixed vegetable seasoning
1		Ground nutmeg
3 tablespoons	45ml	Whole wheat flour
1 cup	237ml	Milk
2 tablespoons	30ml	Sherry
5		Eggs - separated
1 1/4 cups	182g / 6.4oz	Shredded swiss cheese

Recipe Instructions

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 4/5 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 375F.

Bake large souffle at 350F for 35-40 minutes or until puffy and golden. Serve immediately. Serves 4

Source:
Ann Kaye and Hetty Rance

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