Mushroom Soufflé
Although, I didn’t really appreciate this dish until more recently, I still could never have a Thanksgiving without it.
1. Preheat oven to 350 degrees. Finely slice and saute mushrooms in 1 tablespoon butter for 5 minutes. Drain and save liquid.
2. With the remaining butter and flour make a roux. Add mushroom liquid and cream to create a thick sauce.
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. Beat egg whites to stiff peaks and fold in to mushroom mixture.
5. Pour into a casserole dish and place entire dish into a pie tin. Fill pie tin ½ way with water to ensure even cooking.
6. Bake for 40-45 minutes.
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- Recipe byGrandma Olga
- Viewed 92 times
This side makes a great addition to any holiday meal. We especially enjoy it with hearty fall meals, like Thanksgiving dinner.
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