Cheese mushroom suffle

4 servings

Ingredients

Quantity Ingredient
5 tablespoons Butter
½ pounds Mushrooms, finely chopped
1 tablespoon Green onion, chopped
½ teaspoon Mixed vegetable seasoning
1 dash Ground nutmeg
3 tablespoons Whole wheat flour
1 cup Milk
2 tablespoons Sherry
5 Eggs, separated
1¼ 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 ⅘ 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.

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