Side Pannel
Mushroom Souffle
Ingredients List
- 1 tb Butter
- 250 g Small mushrooms, sliced
- 1 Shallot, finely chopped
- 1 ts Mixed herbs
- 1 ts Chopped parsley
- 1 1/2 tb Butter
- 3 tb Flour
- 1 1/2 c Milk
- 1/2 ts Salt
- 1/4 ts Pepper
- 4 Egg yolks
- 3 tb Grated parmesan cheese
- 2 tb Cream
- 1/4 ts Ground mace
- 1/2 ts Salt
- 1/4 ts Pepper
- 4 Egg whites
- 1 tb Grated parmesan cheese
Directions
1. melt butter in pan and saute next 4 ingredients for 2-3 minutes.
remove from pan. melt butter, add flour, cook 1-2 minutes.
2. remove from heat, gradually add milk, salt and pepper.
3. return to heat and stir constantly till mixture boils and thickens.
4. simmer over low heat 5-7 minutes.
5. add next six ingredients and mix well, beat egg whites till stiff,
fold into sauce mixture.
6. pour third of the sauce mixture into 4 souffle dishes, sprinkle over
half the mushroom mixture. repeat layer of sauce and mushroom and end with
a sauce layer and sprinkle with cheese.
7. bake at 190 degrees c for 30-35 minutes.
8. serve immediately.
remove from pan. melt butter, add flour, cook 1-2 minutes.
2. remove from heat, gradually add milk, salt and pepper.
3. return to heat and stir constantly till mixture boils and thickens.
4. simmer over low heat 5-7 minutes.
5. add next six ingredients and mix well, beat egg whites till stiff,
fold into sauce mixture.
6. pour third of the sauce mixture into 4 souffle dishes, sprinkle over
half the mushroom mixture. repeat layer of sauce and mushroom and end with
a sauce layer and sprinkle with cheese.
7. bake at 190 degrees c for 30-35 minutes.
8. serve immediately.
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