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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I love mushrooms, and tend to gravitate towards recipes with them in it. This is basically a souffle-type dish, and is very creamy. The recipe originally came from the cookbook The Company's Cookin from the Rouse Company of Maryland. Ingredients:
1/2 lb fresh mushrooms, sliced |
1/4 cup butter, melted |
1/2 cup all-purpose flour |
1 cup milk |
1/4 cup whipping cream |
2 tablespoons parmesan cheese, fresh, grated |
1/2 teaspoon salt |
3 large eggs, separated |
1 pinch ground red pepper |
Directions:
1. Cook mushrooms in butter in a medium saucepan over medium-low heat, stirring constantly until tender. Add flour, stirring until blended. Cook 1 minute, stirring constantly.
2. Gradually add milk and whipping cream; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add cheese, salt, and pepper, stirring until cheese melts.
3. Beat egg yolks until thick and pale. Gradually stir beaten egg yolk into mushroom mixture.
4. Beat egg whites at high speed of an electric mixer until stiff peaks form. Gently fold 1/4th of egg white into mushroom mixture. Then fold in remaining egg white.
5. Spoon into a buttered 1 quart souffle dish.
6. Bake at 375 degrees for 40 to 45 minutes or until puffed and set.
7. Serve immediately.
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