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| Oyster Mushroom Souffle |
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| 6 Tbs |
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Butter |
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| 1 |
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medium Onion, finely chopped |
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| 1 |
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clove Garlic, finely chopped |
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| 3 oz |
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Self-rising flour |
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| 2 oz |
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dried Porcini mushrooms, soaked in 1/2 cup lukewarm water and chopped finely (retain water) |
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| 1 cup |
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Milk |
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| to taste |
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Salt |
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| to taste |
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Pepper |
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| 6 oz |
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Oyster Mushrooms, roughly chopped |
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| 3 |
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large Egg Yolks |
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| 4 |
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large Egg Whites |
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| 1 |
Preheat oven to 350 degrees. Warm a souffle dish and butter well. Melt 2/3 of the butter in a saucepan, add onion and garlic and saute until soft. Add flour and stir well, add dried mushrooms and water they soaked in, stir well and add milk and salt and pepper to taste. |
| 2 |
Cook Oyster mushrooms separately in remaining butter, saute until soft and add to the mixture; allow to cool. Mix in beaten egg yolk. Whisk egg whites until stiff and fold into mixture. Put mixture in well-buttered souffle dish and cook in preheated oven for 28 minutes. The middle should be quite soft. Serve immediately. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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% Daily Value |
| Total Fat |
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0% |
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| Protein |
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0% |
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| Recipe Type |
| Main Dish, Vegetarian |
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| Recipe Source |
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