Title: Cheese Mushroom Souffle
Categories: Vegetable Cheese Main
Yield: 4 Servings
| 5 | tb | Butter |
| 1/2 | lb | Mushrooms, finely chopped |
| 1 | tb | Green onion, chopped |
| 1/2 | ts | Mixed vegetable seasoning |
| 1 | ds | Ground nutmeg |
| 3 | tb | Whole wheat flour |
| 1 | c | Milk |
| 2 | tb | Sherry |
| 5 | | Eggs, separated |
| 1 1/4 | c | Shredded Swiss cheese |
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 ~---