5 tbsp butter
1/2 lb mushrooms, finely chopped
1 tbsp green onion, chopped
1/2 tsp mixed vegetable seasoning
1 dash ground nutmeg
3 tbsp whole wheat flour
1 cup milk
2 tbsp sherry
5 each eggs, separated
1 1/4 cup shredded swiss cheese
Directions
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 ----
Servings: 4 servings
Cheese Mushroom Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Cheese; Egg; Mushroom; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into ancient history, at least as far back into recorded history as the early Egyptians, and possibly even further. In practice though, mostly, these old cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to academics are some ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Moving our culinary historical trip onwards, there were a couple of interesting books dating from the 1300s : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that appears on menues today, but rather recipes for the types of food on the menues of the upper classes of the time. Over the next few hundred years, the rich and powerful families of the West competed with each other to offer the most exotic banquets, and because of this cooks and their collection of recipes were much in demand. However, it was during the 1800s that fine cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes of the day. When we get to the 1900s, cookery books are in great demand, due to higher levels of literacy, more free time and having more disposable income. The arrival of TV gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Cheese Mushroom Souffle recipe.
