Cheese Mushroom Soufflé
For an elegant and impressive entrée, try this sherried Swiss cheese and mushroom soufflé.
5 tablespoons butter
1/2 pound sliced mushrooms
1 tablespoon chopped green onion
1/2 teaspoon seasoned salt
1/8 teaspoon ground nutmeg
3 tablespoons whole wheat flour
1 cup milk
2 tablespoons sherry
5 large egg yolks
5 large egg whites
1 1/4 cups shredded Swiss cheese - divided use
- Melt butter in a skillet. Add chopped mushrooms and chopped green onion; cook, stirring, until all liquid evaporates, about 5 minutes. Add seasoned salt, nutmeg, and whole wheat flour. Gradually stir in milk and sherry. Blend in egg yolks one at a time, stirring well.
- In a separate bowl, beat egg whites with an electric mixer until stiff peaks form. Fold the whites into the mushroom mixture until just blended. Fold in 1 cup grated Swiss cheese.
- Spoon the mixture into a buttered baking dish and sprinkle 1/4 cup grated Swiss cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes or until puffy and golden.
Makes 4 servings.