WILD KICK'N MUSHROOM SOUFFLE

Wild Kick'n Mushroom Souffle image

Provided by Rita1652

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon butter
parmesan-romano cheese mix, finely grated
8 ounces fresh mushrooms, button and wild mix sliced
1 small onion, cut in half and sliced thin
1 tablespoon butter
salt and pepper
1/2 teaspoon fresh thyme
1/8 teaspoon fresh nutmeg
1/4 cup cream sherry
1 tablespoon butter
2 tablespoons flour
2/3 cup milk, scalded
4 egg yolks, room temperature
5 egg whites, room temperature
1/4 cup parmesan-romano cheese mix, finely grated
2 -4 drops hot pepper sauce

Steps:

Preheat oven to 375 degrees.
Generously butter and sprinkle with romano cheese, turning dish to coat bottom and sides; of 4 individual 4 inch diameter soufflé dishes set aside.
Saute the mushrooms and onions in 1 tablespoon butter for 5 minutes Season with salt pepper and fresh thyme. Add sherry and loosen any goodness from the pan;reduce to almost all the liquid is gone:.
; add remaining 2 tablespoon butter to onions mixture; add flour over low heat; add milk, stirring constantly until thickened. Remove from heat and stir in cheese and pepper sauce.
Beat yolks with an electric mixer at medium speed until thick; stir into the sauce. Beat egg whites with the electric mixer until stiff peaks form; gently fold into the sauce. Immediately pour into a prepared souffle dishes. Bake 20 minutes, or until the center is set and tops are browned.
The souffle should be slightly firm and springy to the touch in the center when it is done. Remove the souffle from the oven and serve immediately. It will fall, shrinking considerably in volume and producing a somewhat denser mushroom tart. Serve warm.

Nutrition Facts : Calories 252.8, Fat 15.9, SaturatedFat 8.8, Cholesterol 221, Sodium 252, Carbohydrate 11.7, Fiber 1, Sugar 3.3, Protein 12.7