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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2004
Grease 8- x 3-3/4-inch (2.5 L) souffle 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; puree 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.
Nutritional facts Per serving: about
- Sodium 918 mg
- Protein 27 g
- Calories 491.0
- Total fat 35 g
- Saturated fat 19 g
- Total carbohydrate 16 g
- Iron 16.0
- Folate 31.0
- Calcium 47.0
- Vitamin A 40.0
- Vitamin C 5.0