Mushroom Souffle Recipe

Mushroom Souffle Recipe

Ingredients

• 1/4 C. butter
• 1/4 C. flour
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 C. milk
• 8 oz. grated sharp cheddar cheese
• 3 egg yolks
• 6 -8 sliced mushrooms
• 2 tbsp diced red bell peppers
• 1/2 C. diced broccoli
• 2 tsp olive oil
• 6 egg whites
• confectioners’ sugar

Method

1. Set your oven to 450 degrees F before doing anything else

For the roux: in a pan, melt the butter over medium heat

1. Add the flour, salt and cayenne pepper and beat until well combined
2. Stir in the milk and cook until the mixture becomes thick
3. Remove from the heat and stir in the cheese until melted
4. In another bowl, add the egg yolks and beat until thick and lemon colored
5. Slowly, add the whipped egg yolks into the cheese mixture, stirring continuously
6. Keep aside, covered to keep warm
7. In a skillet, heat the oil and saute the mushrooms, broccoli and red peppers until tender
8. In a small bowl, add the egg whites and beat until stiff peaks form
9. In another large bowl, add 2 C of the roux and cooked vegetables and stir to combine
10. Gently, fold in the whipped egg whites
11. Place the mixture into an ungreased souffle dish
12. Arrange the souffle dish in a roasting pan
13. In the roasting pan, add enough hot water to come half way through souffle dish
14. Cook in the oven for about 15-20 minutes
15. Serve immediately with a sprinkling of the confectioners’ sugar

Servings : 6

Full List of Souffle Recipes
Full List of Mushroom Recipes

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