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 tracked the existance of recipes back into antiquity, in truth as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in the Sumerian language 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 having made anyone who drank it feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius assembled some documents which described recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. Aspicius also informs us how the ancient chefs used a wide range of herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and dill. Later, in the 15th century, the Crusaders brought back many new spices and herbs from middle-east cuisine, including spices like basil and rosemary. These new herbs and spices led to an eruption in manuscripts on cookery, most of which still exist in private cookery archives. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Cheese Mushroom Suffle recipe.
