Cheese And Mushroom Souffle recipe
information
390 Calories per serving
ingredients
4 teaspoons margarine
1/2 small onion or shallot, finely chopped
2 oz (60 g) mushrooms, chopped
1/2 oz (15 g) flour
1/4 pint (150 ml) skimmed milk
3 eggs, separated
2 oz (60 g) mature Cheddar cheese, grated
good pinch powdered mustard
salt and pepper
cream of tartar
1/2 small onion or shallot, finely chopped
2 oz (60 g) mushrooms, chopped
1/2 oz (15 g) flour
1/4 pint (150 ml) skimmed milk
3 eggs, separated
2 oz (60 g) mature Cheddar cheese, grated
good pinch powdered mustard
salt and pepper
cream of tartar
method
1. Use a little of the margarine to grease a deep souffle dish, 6 inches (15 cm) in diameter.
2. Melt the remaining margarine in a 2-pint (1 litre 200 ml) saucepan, add the onion and stir-fry for 2 - 3 minutes.
3. Add the mushrooms and stir-fry for a further 2 minutes.
4. Sprinkle the flour into the saucepan and cook over a low heat for 1 - 2 minutes, stirring all the time.
5. Remove from the heat and gradually blend in the milk.
6. Bring to the boil, stirring continuously, and boil for 1 - 2 minutes.
7. Allow to cool a little.
8. Beat the egg yolks and cheese into the sauce. Season to taste with mustard, salt and pepper.
9. Whisk the egg whites with a pinch of cream of tartar until peaking.
10. Using a tablespoon, lightly fold them into the mushroom and cheese sauce.
11. Transfer the mixture to the souffle dish and bake at Gas Mark 4,180°C, 350°F for 35 minutes until golden brown, well risen and just set.
12. Serve immediately.
2. Melt the remaining margarine in a 2-pint (1 litre 200 ml) saucepan, add the onion and stir-fry for 2 - 3 minutes.
3. Add the mushrooms and stir-fry for a further 2 minutes.
4. Sprinkle the flour into the saucepan and cook over a low heat for 1 - 2 minutes, stirring all the time.
5. Remove from the heat and gradually blend in the milk.
6. Bring to the boil, stirring continuously, and boil for 1 - 2 minutes.
7. Allow to cool a little.
8. Beat the egg yolks and cheese into the sauce. Season to taste with mustard, salt and pepper.
9. Whisk the egg whites with a pinch of cream of tartar until peaking.
10. Using a tablespoon, lightly fold them into the mushroom and cheese sauce.
11. Transfer the mixture to the souffle dish and bake at Gas Mark 4,180°C, 350°F for 35 minutes until golden brown, well risen and just set.
12. Serve immediately.
serving amount
serves 2
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