Mushroom Souffle
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Mushroom Souffle
1 tb Butter
250 g Small mushrooms, sliced
1 Shallot, finely chopped
1 ts Mixed herbs
1 ts Chopped parsley
1 1/2 tb Butter
3 tb Flour
1 1/2 c Milk
1/2 ts Salt
1/4 ts Pepper
4 Egg yolks
3 tb Grated parmesan cheese
2 tb Cream
1/4 ts Ground mace
1/2 ts Salt
1/4 ts Pepper
4 Egg whites
1 tb Grated parmesan cheese
1. melt butter in pan and saute next 4 ingredients for 2-3 minutes. remove from pan. melt butter, add flour, cook 1-2 minutes.
2. remove from heat, gradually add milk, salt and pepper.
3. return to heat and stir constantly till mixture boils and thickens.
4. simmer over low heat 5-7 minutes.
5. add next six ingredients and mix well, beat egg whites till stiff, fold into sauce mixture.
6. pour third of the sauce mixture into 4 souffle dishes, sprinkle over half the mushroom mixture. repeat layer of sauce and mushroom and end with a sauce layer and sprinkle with cheese.
7. bake at 190 degrees c for 30-35 minutes.
8. serve immediately.
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