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Title: Mushroom Souffle Pie
Categories: Entree Vegetable Lowcal
Yield: 2 Servings
| Spray oil | ||
| 1/4 | c | Bread crumbs |
| 1 | lb | Fresh mushrooms |
| 1 | tb | Lemon juice |
| 1 | tb | Olive oil |
| 3 | Shallots; minced (about 3 tablespoons) | |
| 2 | Cloves garlic; minced | |
| 1/3 | c | Minced flat-leaf parsley |
| 1 | tb | Flour |
| 1 | c | No-fat sour cream |
| Salt and ground black pepper | ||
| pn | Cayenne pepper | |
| 5 | Egg whites | |
| 1/2 | ts | Cream of tartar |
Spray a 9-inch nonstick or cast-iron skillet with spray oil. Sprinkle the inside with bread crumbs. Preheat the oven to 400 degrees F.
Finely chop the mushrooms. If using a food processor, cut any large mushrooms in quarters or halves. Don't fill the processor bowl more than 1/3 of the way. Run the machine in bursts and don't overprocess, or you'll reduce the mushrooms to mush. Otherwise, chop the mushrooms with lemon juice to keep them from discoloring.
Heat the olive oil in a large nonstick frying pan. Cook the shallots and garlic over medium heat for 3 to 4 minutes, or until soft but not brown. Stir in the mushrooms (you may need to add them little by little) and increase the heat to high.
Cook the mushrooms, stirring frequently, for 10 minutes, or until all the liquid has evaporated. You should wind up with about 1 cup mushroom paste. Stir in the parsley and flour and cook for 1 minute. Stir in the no-fat sour cream and cook the mixture for 2 minutes, whisking steadily. Whisk in salt, pepper, and cayenne to taste. The mixture should be very thick and highly seasoned.
Beat the egg whites until shiny and firm, but not dry, adding the cream of tartar after 10 seconds. Stir 1/4 of the whites into the mushroom mixture to lighten it. Fold the mushroom mixture back into the remaining whites, working as gently as possible. Spoon the mixture into the prepared frying pan.
Bake the souffle for 15 minutes, or until puffed and firm, but not dry. Invert the souffle onto a round platter and cut it into wedges for serving. The souffle can be served either hot or cold.
Note: It is normal for the souffle to fall somewhat. Serves 2 as an entree or 4 as an appetizer.
318 cal. per serving: 20 g protein, 8 g fat, 38 g carbohydrate, 498 mg sodium, 0 mg cholesterol (Analysis based on 2 servings) Source: Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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