Mushroom Souffle
Gabrielle
ingredients
- 6 Tbsp. butter
- 1 lb. mushrooms, finely chopped
- 1 tsp. salt
- 1 1/2 cup hot milk
- 8 egg whites, beaten stiff
- 1/4 cup shallots, minced
- pinch of thyme
- 4 Tbsp. flour
- 8 egg yolks, beaten
- 2 Tbsp. grated Parmesan
directions
- 1
Preheat oven to 350°. Melt butter over medium heat. Saute shallots, mushrooms, salt, and thyme until soft and shallots are transparent. Stirring with a wire whisk add flour and cook three minutes. Add hot milk stirring constantly for five minutes until thickened. Remove from heat and cool.
- 2
Add beaten egg yolks. Wait three minutes. Stir in 1/3 of egg whites. With a rubber spatula, fold in the remaining egg whites and pour mixture into a greased souffle dish. Sprinkle top with cheese. Bake 30-40 minutes.
Source: Gay Davis
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