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5 tablespoon Butter
8 ounce Mushrooms, Finely Chopped
1 tablespoon Green Onion, Chopped
½ teaspoon Mixed Vegetable Seasoning
1 dash Nutmeg
3 tablespoon Wholewheat Flour
1 cup Milk
2 tablespoon Sherry
5 Eggs, Separated
1¼ cup Cheese, Shredded
In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, 5 minutes. Stir in seasonings and flour, then milk and sherry. Blend in egg yolks one at a time.
In a separate bowl, beat egg whites until stiff peaks form. Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese. Spoon mixture into buttered individual souffle dishes or single large souffle dish. Sprinkle remaining cheese on top. Bake small dishes for 25-30 minutes at 375f. Bake large souffle at 350ffor 35-40 minutes or until puffy and golden.
8 ounce Mushrooms, Finely Chopped
1 tablespoon Green Onion, Chopped
½ teaspoon Mixed Vegetable Seasoning
1 dash Nutmeg
3 tablespoon Wholewheat Flour
1 cup Milk
2 tablespoon Sherry
5 Eggs, Separated
1¼ cup Cheese, Shredded
In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, 5 minutes. Stir in seasonings and flour, then milk and sherry. Blend in egg yolks one at a time.
In a separate bowl, beat egg whites until stiff peaks form. Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese. Spoon mixture into buttered individual souffle dishes or single large souffle dish. Sprinkle remaining cheese on top. Bake small dishes for 25-30 minutes at 375f. Bake large souffle at 350ffor 35-40 minutes or until puffy and golden.
