Guest guest Posted January 9, 2001 Report Share Posted January 9, 2001 * Exported from MasterCook * Savory Mushroom Souffle Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 1/4/01 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Slow Cooker Healthful Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 4 cups minced fresh mushrooms 3 green onions -- minced 2 tablespoons flour 1 cup nonfat milk -- warmed 2 whole eggs 4 egg whites 1/2 cup shredded low-fat Swiss cheese 3/4 teaspoon dried tarragon 1/8 teaspoon freshly grated nutmeg Serves 6. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add mushrooms and green onions and saute 15 minutes, or until mushrooms weep moisture. Add flour and cook, stirring, 2 minutes. Slowly whisk in warm milk. (Sauce should thicken to consistency of heavy cream.) Preheat oven to 375 degrees. Separate eggs and combine all egg whites in one bowl. Add egg yolks to sauce and stir well. Remove from heat. Add cheese, tarragon and nutmeg. Pour mixture into oiled 1-quart souffle dish with 2-inch paper collar attached to outside rim. In a large bowl, beat egg whites to soft-peak stage. Fold into sauce. Bake for 25 minutes until lightly browned and puffy. Nutrition information per serving: Calories 130, Carbohydrates 8 g, Protein 10 g, Fat 7 g, including sat. fat 2 g, Cholesterol 80 mg, Sodium 105 mg, Calcium 156 mg, Dietary fiber 1 g, Diabetic exchanges per serving: 1/2 bread/ starch exch., 1 med-fat meat exch. and 1/2 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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