Three Mushroom Souffle
Ingredients
- 3 tablespoons butter ⓘ
- 3 tablespoons flour ⓘ
- 14 cup minced green onion ⓘ
- 12 cup milk ⓘ
- 1 dash cayenne pepper ⓘ
- 14 teaspoon dried mustard
- 18 teaspoon ground nutmeg ⓘ
- 1 teaspoon dried tarragon ⓘ
- 12 teaspoon salt ⓘ
- 5 eggs ⓘ
- 14 cup chopped parsley ⓘ
- 13 cup grated romano cheese ⓘ
- 4 ounces button mushrooms, finely chopped ⓘ
- 2 ounces portabella mushrooms, finely chopped ⓘ
- 2 ounces shiitake mushrooms, finely chopped (if using dried shiitake, reconstitute in water before chopping and using in recipe) ⓘ
Instructions
- Preheat oven to 350 degrees.
- Separate eggs.
- Place whites in a large bowl and allow to come to room temperature.
- Place yolks in a bowl and set aside.
- In a 2 quart saucepan over medium heat melt butter, and cook onions and all the spices.
- Cook until onions tender.
- Add chopped mushrooms and cook until tender and condensed and thickened.
- Add the romano cheese.
- Remove from the heat and stir in the egg yolks one at a time.
- Set aside.
- (Do not return to the heat after egg yolks have been added.
- ).
- Beat the egg whites until stiff but not dry.
- Hint: just until they will peak.
- Add 1/3 of the egg whites to the hot mixture in the saucepan and stir together.
- (This lightens the sauce so it well fold into egg whites easier.)
- Add the lightened sauce to the egg whites and fold until mixed.
- Spray individual 4 inch diameter souffle dishes with non-stick coating.
- Fill each souffle dish to within 1/8 inch of top.
- Place in the rack in center of the oven and bake 25-30 minutes.
- Serve immediately.
- (Souffles will not hold there height and must be served immediately.
- ).
Nutrition & Diet Analysis (per serving)
1001
kcal
50% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).