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
It is possible to follow the history of meal recipes back into the far past, in truth as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, generally, these old cookbooks were just simple pictorial recipes for meal preparation.
Later, we have two interesting cookery books published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian food that is served today, but rather recipes for the types of food on the tables of the nobility of that period. By the time we get to the 20th century, cooking publications are increasing in popularity as a result of increased literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Cheese Mushroom Souffle recipe.
