*  Exported from  MasterCook  *
 
                              Mushroom Souffle
 
 Recipe By     : © 1995 Cole Group, Inc.
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        Gruyere cheese -- shredded
    5      tablespoons   butter
    2                    shallots -- diced
      1/2                onion -- diced
    1      pound         mushrooms -- sliced
      1/2  cup           flour
    2      cups          vegetable broth
    1      teaspoon      kosher salt
      1/2  teaspoon      pepper
      1/4  teaspoon      nutmeg
      1/4  cup           chopped Italian parsley
    6                    egg whites
 
 Preheat the oven to 375 degrees. Butter a 2-quart souffle dish using 1
 tablespoon butter. Melt 2 tablespoons butter in a 2-quart saucepan. Add
 shallots, onion, and mushrooms. Cook until softened (10 to 12 minutes). Remove
 from pan and reserve. Using the same pan, add remaining 2 tablespoons butter
 and melt over medium heat. Whisk in flour and cook for 3 to 4 minutes. Add
 vegetable broth and stir until sauce thickens. Return mushroom mixture to pan.
 Season with salt, pepper, nutmeg, parsley, and cheese. Let cool slightly. In
 large mixing bowl, beat egg whites until stiff. Stir one third of the whites
 into mushroom mixture. Using a rubber spatula, fold remaining two thirds of
 the whites into mushroom mixture. Pour carefully into prepared souffle dish.
 Bake for 35 to 40 minutes.
 
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 NOTES : Yield: 8 servings.
 
 Posted to Fabfood 1/99

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