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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I love mushrooms and like to try diffrent mushroom recipes this one is yummy Ingredients:
4 tablespoons butter |
1 lb fresh mushrooms, coarsely chopped |
1 (10 3/4 ounce) can cream of mushroom soup |
1/4 teaspoon cream of tartar |
4 eggs, seperated |
nutmeg |
salt and pepper |
4 tablespoons flour |
2 tablespoons parsley |
1 tablespoon onion, minced |
2 tablespoons dry sherry |
1/2 teaspoon worcestershire sauce |
Directions:
1. Melt butter in skillet, add mushrooms, cover and saute over med heat for 5 minutes stirring frequently.
2. Uncover and saute 5 minutes more until all the juices are absorbed.
3. Reduce heat, blend in flour, add Sherry worcestershire sauce and mushroom soup. Stir until thickened.
4. Blend in well beaten egg yolks and stir over low heat for 1 minute.
5. Add parsley, onion and seasonings. Let cool.
6. Beat egg whites until foamy, add cream of tartar. Beat until stiff but not dry.
7. Fold into the mushroom mixture.
8. Adjust seasonings to your taste.
9. Bake in ungreased 10 X 6 X 2 baking dish at 350 for 1 hour or until puffed and brown.
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