Mushroom Souffle

Recipe Ingredients

1 tablespoon	15ml	Butter
250		Small mushrooms - sliced
1		Shallot - finely chopped
1 teaspoon	5ml	Mixed herbs
1 teaspoon	5ml	Chopped parsley
1 1/2 tablespoons	22ml	Butter
3 tablespoons	45ml	Flour
1 1/2 cups	355ml	Milk
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
4		Egg yolks
3 tablespoons	45ml	Grated parmesan cheese
2 tablespoons	30ml	Cream
1/4 teaspoon	1.3ml	Ground mace
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
4		Egg whites
1 tablespoon	15ml	Grated parmesan cheese

Recipe Instructions

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 until mixture boils and thickens.

4. Simmer over low heat 5-7 minutes.

5. Add next six ingredients and mix well, beat egg whites until 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 190c for 30-35 minutes.

8. Serve immediately.

Source:
Possum Kingdom Lake Cookbook

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