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 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.
Servings: 4 servings
Cheese Mushroom Suffle Recipe brought to you by Recipe Ideas
Categories: Cheese; Mushroom; Vegetable
The History of Recipes
Historians have traced the existence of recipes way back into antiquity, in truth as far into history as ancient Egypt, and maybe further still. Having said that, sadly, these ancient cook books were just very simple pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also tells us how the cooks of Roman times made use of a good variety of aromatic flavours, including some familiar names for example thyme, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices like rosemary and coriander. The introduction of these new tastes created a surge in recipe manuscripts, some of which are kept safe in academic collections. Over the following few hundred years, the upper-class families of Europe strove to serve the most exotic meals, and consequentially the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes common in their social group. By the arrival of the 20th century, cooking books are greatly in demand mostly as a result of better eduction, people having increased spare time and having more money. The introduction of television brings us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Cheese Mushroom Suffle recipe.
