Mushroom Souffle - Recipe from the Mid Atlantic innkeepers COOKBOOK
Lamplight Inn - Henderson, NC
8 eggs beaten
1/3 C milk or half and half
1/2 C shredded mild cheddar cheese
salt and pepper to taste
4 servings of prepared mushrooms
Preheat oven to 350' and butter 4 individual casseroles.
Combine all ingredients and pour into casseroles.
Bake for 25 minutes and turn off oven.
Allow to cool in oven for 5 minutes.
Open oven door and leave casseroles another minute to cool down slowly.
If you take them out of the oven too quickly the volume of air drops and they would look flat instead of having a grand pouf.
Serve in the casserole with a paper doily on the plate to keep the casserole from sliding around.
1 lb sliced mushrooms
5 cloves of garlic, minced
1/3 C white cooking wine
Saute mushrooms in oil till softened and add garlic.
When mushrooms are thoroughly cooked, add wine and cook over low heat until wine is absorbed.
When cool, divide into 5 plastic freezer bags to use later.
Each bag will make souffle's for 2 servings.
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