Mushroom Cheese Soufflé
Just like this airy soufflé, you'll be puffed up with pride upon hearing the compliments as it comes to the table. A garden salad is a healthy accompaniment.
Servings: 4
Ingredients:
| Nutritional Info | |
| cal | lt;bgt;Per serving:lt;/bgt; avbout 491 |
| pro | 27 g |
| total fat | 35 g |
| sat. fat | 19 g |
| carb | 16 g |
| fibre | 1 g |
| sodium | 918 mg |
| % RDI: | - |
| calcium | 47% |
| iron | 16% |
| vit A | 40% |
| vit C | 5% |
| folate | 31% |
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1/4 cup (50 mL) butter
1/4 cup (50 mL) Parmesan cheese
1/3 cup (75 mL) all-purpose flour
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) dried thyme (or 2 tsp/10 mL chopped fresh)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) Cayenne pepper
1-1/2 cups (375 mL) milk
6 egg yolks
1-1/4 cups (300 mL) shredded extra-old Cheddar cheese
2 cups (500 mL) sliced mushrooms
1 onion, chopped
2 cloves garlic, chopped
8 egg whites
1/4 tsp (1 mL) cream of tartar
Preparation:
Grease 8- x 3-3/4-inch (2.5 L) soufflé dish with 1 tsp (5 mL) of the butter; sprinkle side and base with Parmesan cheese until evenly coated. Set aside.
In saucepan, melt 2 tbsp (25 mL) of the remaining butter over medium heat. Stir in flour, mustard, thyme, salt and cayenne; cook, stirring, until golden and crumbly, about 2 minutes. Whisk in milk, 1/2 cup (125 mL) at a time, until smooth; cook, whisking constantly, until thickened and pasty, about 5 minutes. Remove from heat. Whisk in egg yolks and cheese. Transfer to large bowl; let cool for 10 minutes.
Meanwhile, in skillet, melt remaining butter over medium-high heat; fry mushrooms, onion and garlic, stirring occasionally, until no liquid remains, about 8 minutes. Transfer to blender or small food processor; pureé until smooth. Stir into sauce in bowl; set aside.
In separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into cheese mixture; fold in remaining whites. Scrape into prepared dish. Place on rimmed baking sheet; bake in centre of 375ºF (190ºC) oven until puffed and golden, about 55 minutes. Serve immediately.
Additional Information
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Variation
Leek, Basil and Goat Cheese Soufflé:
Replace mushrooms and onion with 2 cups (500 mL) chopped leeks. Replace Cheddar cheese with 8 oz (250 g) goat cheese. Replace fresh thyme with 1/2 tsp (2 mL) dried basil (or 1 tbsp/15 mL chopped fresh).
Source
© BalanceTV/Canadian Living: July 2004
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For more ideas on cooking with Real Cream, click here |
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