Individual Cheddar Mushroom Souffles
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These souffles can be made ahead and repuffed just before serving, which really removes the stress of feeding a crowd.
This recipe makes 8 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 246 |
| pro | 12 g |
| total fat | 19 g |
| sat. fat | 11 g |
| carb | 7 g |
| fibre | trace |
| chol | 164 mg |
| sodium | 321 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 6% |
| vit A | 20% |
| vit C | 2% |
| folate | 14% |
Ingredients
Preparation:
In large skillet, heat 1 tbsp (15 mL) of the butter over medium-high heat; saute mushrooms with half each of the salt and pepper, stirring occasionally, until golden and no liquid remains, about 5 minutes. Set aside.
In large saucepan, melt remaining butter over medium heat; stir in flour and cook, stirring, for 1 minute. Slowly whisk in milk and remaining salt and pepper; cook, whisking, until boiling and thickened, about 5 minutes.
In large bowl, whisk egg yolks; slowly whisk in milk mixture. Place plastic wrap directly on surface; refrigerate until cool, about 45 minutes.
In separate bowl, beat egg whites until soft peaks form. Gently fold half into egg yolk mixture; fold in remaining egg whites. Fold in mushrooms, cheese and chives. Divide among eight greased 6 oz (175 mL) ramekins.
Set ramekins in roasting pan; pour in enough hot water to come halfway up sides of ramekins. Bake in 400°F (200°C) oven for about 30 minutes or until puffed and set. (Make-ahead: Remove to rack; let cool. Cover and refrigerate for up to 24 hours. Reheat on baking sheet in 400°F/200°C oven until repuffed, about 20 minutes.)
In large saucepan, melt remaining butter over medium heat; stir in flour and cook, stirring, for 1 minute. Slowly whisk in milk and remaining salt and pepper; cook, whisking, until boiling and thickened, about 5 minutes.
In large bowl, whisk egg yolks; slowly whisk in milk mixture. Place plastic wrap directly on surface; refrigerate until cool, about 45 minutes.
In separate bowl, beat egg whites until soft peaks form. Gently fold half into egg yolk mixture; fold in remaining egg whites. Fold in mushrooms, cheese and chives. Divide among eight greased 6 oz (175 mL) ramekins.
Set ramekins in roasting pan; pour in enough hot water to come halfway up sides of ramekins. Bake in 400°F (200°C) oven for about 30 minutes or until puffed and set. (Make-ahead: Remove to rack; let cool. Cover and refrigerate for up to 24 hours. Reheat on baking sheet in 400°F/200°C oven until repuffed, about 20 minutes.)
Tags:
Brunch; Skillet; Mushrooms; Cheddar cheese; Bake; Make-Ahead; Eggs;
Source: Canadian Living Magazine: December 2007
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