Mushroom Souffle
By: Anonymous
Published: Friday, February 12, 2010 - 10:15pm

Ingredients




1 onions, medium
3 cups mushrooms
1 teaspoon garlic, crushed
75 grams butter
cup flour, plain
cup milk
cup cream
cup parmesan cheese
1 teaspoon fresh herbs (chopped)
salt, pepper
teaspoon cayenne pepper
5 eggs

Preparation

1 Separate eggs. 2 Chop onions and mushrooms. 3 Saute onions, garlic and mushrooms in a 1 Tblsp butter until soft. Chop with a knife or place in food processor and blend coarsely. 4 Make a thick white sauce. 5 Melt the butter in a saucepan and add the flour, stirring with a wooden spoon. Gradually add the milk, stirring rapidly with whisk. When blended and smooth, add the salt, pepper, cayenne. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesn't burn. 6 Remove sauce from heat and whisk in egg yolks, herbs, mushrooms and cheese. Sauce should be thick and creamy. 7 Whip the egg whites until stiff and gently fold into the mixture, a little at a time. 8 Spoon into buttered souffle dishes and bake in a hot oven 200C/400F for 20-25 minutes until well risen. Do not open the oven door during cooking. 9 Serve immediately.