Mini Ham and Mushroom Soufflés
These miniature soufflés are a nice addition to a bunch buffet or as a light summer lunch with a salad.
6 tablespoons butter or margarine
1 cup sliced fresh mushrooms
6 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk
1 cup shredded cheddar cheese (4 ounces)
1 cup diced fully-cooked ham
6 large eggs, separated
3/4 teaspoon cream of tartar
- In a medium saucepan melt butter. Add mushrooms and saute till tender. Remove mushrooms, reserving drippings in pan. Stir flour, salt and pepper into drippings till smooth. Gradually stir in milk; cook over medium-high heat till thickened and bubbly, stirring constantly. Remove from heat; add cheese, stirring till melted. Stir in mushrooms and ham.
- Beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form. Using clean beaters, beat egg yolks till thickened and lemon-colored, about 5 minutes. Fold ham mixture into yolks. Pour the yolk mixture over beaten egg whites; fold gently.
- Spoon mixture into 6 ungreased 1 1/2-cup soufflé dishes.
- Bake in a preheated 300°F (150°C) oven for 45 to 50 minutes or till a knife inserted near center comes out clean. Serve immediately.
Makes 6 servings.
To Make One Large Soufflé: Spoon mixture into an ungreased 2-quart soufflé dish. Bake in a 300°F (175°C) oven for 50 to 60 minutes.
Nutritional Information Per Serving (1/6 of recipe): Calories 363 calories Protein 18 grams Fat 27 grams Sodium 731 milligrams Cholesterol 307 milligrams.
Recipe and photograph provided courtesy of National Pork Board.