Mushroom Soufflé

CailenCailen

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.

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