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 eggs, separated
1 1/4 cup shredded swiss cheese
A Recipe for
Cheese Mushroom Souffles
Food Tip |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This Recipe for Cheese Mushroom Souffles is one of thousands in the Recipes-to-go Cheese Cookbook.
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
If you enjoy this Cheese Mushroom Souffles Recipe - you should enjoy the recipe collections you can find on the websites below:
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
This is a recipe for Cheese Mushroom Souffles from the recipe cookbook of Recipes-to-go (Cheese)
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
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
Cheese Mushroom Souffles Recipe brought to you by Recipes To-Go