CREAMED MUSHROOM PUFF
I love mushrooms, and tend to gravitate towards recipes with them in it. This is basically a souffle-type dish, and is very creamy. The recipe originally came from the cookbook "The Company's Cookin" from the Rouse Company of Maryland.
Provided by breezermom
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook mushrooms in butter in a medium saucepan over medium-low heat, stirring constantly until tender. Add flour, stirring until blended. Cook 1 minute, stirring constantly.
- Gradually add milk and whipping cream; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add cheese, salt, and pepper, stirring until cheese melts.
- Beat egg yolks until thick and pale. Gradually stir beaten egg yolk into mushroom mixture.
- Beat egg whites at high speed of an electric mixer until stiff peaks form. Gently fold 1/4th of egg white into mushroom mixture. Then fold in remaining egg white.
- Spoon into a buttered 1 quart souffle dish.
- Bake at 375 degrees for 40 to 45 minutes or until puffed and set.
- Serve immediately.
Nutrition Facts : Calories 327.7, Fat 24.1, SaturatedFat 13.8, Cholesterol 220.2, Sodium 501.9, Carbohydrate 17.5, Fiber 1, Sugar 1.3, Protein 11.5
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