Cheese Mushroom Souffles Recipe




Cheese Mushroom Souffles 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 eggs, separated
1 1/4 cup shredded swiss cheese

A Recipe for
Cheese Mushroom Souffles

 

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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


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Cheese Mushroom Souffles

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Cheese Mushroom Souffles 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

 

 

 

 

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

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