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Receta Cheese And Mushroom Souffle
by Global Cookbook

Cheese And Mushroom Souffle
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Ingredientes

  • 50 gm Butter, (2oz)
  • 40 gm 1 1/2oz) plain flour
  • 300 ml Lowfat milk, (1/2 pint)
  • 4 x Large eggs, size 3, separated
  • 75 gm Matured Cheddar cheese, grated (3oz)
  • 50 gm Button mushrooms, sliced (2oz)
  • 1 Tbsp. Freshly minced chives
  • 1/4 tsp English mustard Salt and freshly grnd black pepper

Direcciones

  1. Preheat the oven to 180 C/350 F/Gas Mark 4.
  2. Heat the butter in a large saucepan, stir in the flour and cook for 1 minute. Remove from the heat and gradually whisk in the lowfat milk.
  3. Return to the heat and bring to the boil, stirring continuously till the sauce thickens.
  4. Beat in the egg yolks, cheese, mushrooms, chives, mustard and seasoning to taste.
  5. Whisk the egg whites till stiff, fold 1/4 into the cheese mix then mix in the remainder.
  6. Spoon into a lightly oiled 1.2 litre (2 pint) souffle dish and bake in the preheated oven for 35-40 min till risen and golden brown.
  7. Serve immediately. Alternative suggestion:
  8. Individual souffles can be made by dividing the mix between 6 ramekin dishes. Allow slightly less cooking time - an ideal first course.
  9. NOTES : This light, cheesy souffle with mushrooms and chives is perfect to serve as a light lunch with crusty bread and a mixed green salad.