Mushroom Soufflé
Cailen
Although, I didn’t really appreciate this dish until more recently, I still could never have a Thanksgiving without it.
ingredients
- 2 pounds mushrooms
- 1 cup light cream
- 5 tablespoons butter
- 4 tablespoons flour
- 3 eggs, separated
- salt and pepper to taste
directions
- 1
1. Preheat oven to 350 degrees. Finely slice and saute mushrooms in 1 tablespoon butter for 5 minutes. Drain and save liquid.
- 2
2. With the remaining butter and flour make a roux. Add mushroom liquid and cream to create a thick sauce.
- 3
3. Add mushrooms to 1 cup of cooled sauce (save the rest for gravy). Beat eggs yolks and add to mixture. Add salt and pepper.
- 4
4. Beat egg whites to stiff peaks and fold in to mushroom mixture.
- 5
5. Pour into a casserole dish and place entire dish into a pie tin. Fill pie tin 1/2 way with water to ensure even cooking.
- 6
6. Bake for 40-45 minutes.
notes
This side makes a great addition to any holiday meal. We especially enjoy it with hearty fall meals, like Thanksgiving dinner.
Source: Grandma Olga
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