2 tbsp (1 oz) 25 g butter
3 cup (225 g) button mushrooms, sliced
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml milk
4 eggs, separated
salt and freshly ground black pepper
1 tbsp chopped fresh parsley
1 oz (25 g) Cheddar cheese, grated
1/2 cup (30 g) fresh breadcrumbs
3 cup (225 g) button mushrooms, sliced
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml milk
4 eggs, separated
salt and freshly ground black pepper
1 tbsp chopped fresh parsley
1 oz (25 g) Cheddar cheese, grated
1/2 cup (30 g) fresh breadcrumbs
method
1. Preheat the oven to 375°F (190°C) Gas Mk 5.
2. Melt the margarine in a saucepan, and fry the mushrooms for 5 minutes until soft.
3. Stir in the flour and cook for 1 minute.
4. Gradually pour in the milk.
5. Bring to the boil, stirring constantly, until the sauce has thickened.
6. Remove from the heat and stir in the egg yolks, parsley and salt and pepper to taste.
7. Place the egg whites in a bowl and whisk until soft peaks form.
8. Fold into the mushroom sauce until well blended and transfer to a shallow lightly greased 2 pt (1.2 L) ovenproof dish.
9. Mix together the cheese and breadcrumbs and sprinkle over the top of the souffle.
10. Cook in the oven for 25 minutes until the souffle is well risen and a golden colour.
Serve immediately.
2. Melt the margarine in a saucepan, and fry the mushrooms for 5 minutes until soft.
3. Stir in the flour and cook for 1 minute.
4. Gradually pour in the milk.
5. Bring to the boil, stirring constantly, until the sauce has thickened.
6. Remove from the heat and stir in the egg yolks, parsley and salt and pepper to taste.
7. Place the egg whites in a bowl and whisk until soft peaks form.
8. Fold into the mushroom sauce until well blended and transfer to a shallow lightly greased 2 pt (1.2 L) ovenproof dish.
9. Mix together the cheese and breadcrumbs and sprinkle over the top of the souffle.
10. Cook in the oven for 25 minutes until the souffle is well risen and a golden colour.
Serve immediately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
