Cheese Mushroom Souffle Recipe

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Cheese Mushroom Souffle Ingredients

5 tbsp butter
1/2 lb mushrooms, finely chopped
1 tbsp green onion, chopped
1/2 tsp mixed vegetable seasoning
1 dash ground nutmeg
3 tbsp whole wheat flour
1 cup milk
2 tbsp sherry
5 each eggs, separated
1 1/4 cup shredded swiss cheese

A Recipe for
Cheese Mushroom Souffle

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This Cheese Mushroom Souffle recipe is one of many in our Cheese Category.

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

This Recipe for Cheese Mushroom Souffle is one of thousands in the Recipes-to-go Cheese Cookbook.

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Cheese Mushroom Souffle Recipe
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This is a recipe for Cheese Mushroom Souffle from the recipe cookbook of Recipes-to-go (Cheese)

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Cheese Mushroom Souffle recipe - a tasty recipe for you to add to your collection!
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If you like this Cheese Mushroom Souffle recipe please let us know.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Cheese Mushroom Souffle

All sorrows are less with bread.
Miguel de Cervantes, Don Quixote

Cheese Mushroom Souffle Directions

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

Serves: 4

Cheese Mushroom Souffle Recipe brought to you by Recipes To-Go

Cheese Mushroom Souffle Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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