| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian, Main dish |
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 1/2 |
lb |
Mushrooms, finely chopped |
| 1 |
tb |
Green onion, chopped |
| 1/2 |
ts |
Mixed vegetable seasoning |
| 1 |
ds |
Ground nutmeg |
| 3 |
tb |
Whole wheat flour |
| 1 |
c |
Milk |
| 2 |
tb |
Sherry |
| 5 |
|
Eggs, separated |
| 1 1/4 |
c |
Shredded Swiss cheese |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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