Creamed Mushroom Puff
- Reviews 2
Ready In: 1 hr
Serves: 4
Ingredients
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄4 cup butter, melted
- 1⁄2 cup all-purpose flour
- 1 cup milk
- 1⁄4 cup whipping cream
- 2 tablespoons parmesan cheese, fresh, grated
- 1⁄2 teaspoon salt
- 3 large eggs, separated
- 1 pinch ground red pepper
Directions
- 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.
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