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
We can read the history of meal recipes back into distant history, in fact as far as ancient Egypt, and possibly even further. Interesting though that maybe, mostly, these old records were just very simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe found, according to historians is a collection of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, entrees and dessert, something we still use today. This early Roman chef tells us how the ancient cooks made use of a wide range of herbs and spices, including some that we all recognise for example basil, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the East, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices led to an outbreak in recipe manuscripts, many of which still exist in private cookery archives. For the next few years, the wealthy families of Europe strove to lay on the most exotic meals, and as a result chefs and their collection of recipes were greatly in demand. Even so, it was during the 1800s that fine cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down recipes common in their social group. By the advent of the twentieth century, recipe publications are starting to become popular mostly due to increased literacy, more spare time and having more money. |
We hope you enjoy this Cheese Mushroom Suffle recipe.
