Creamed Mushroom Puff
- 1/2 lb fresh mushrooms, sliced
- 1/4 cup butter, melted
- 1/2 cup all-purpose flour
- 1 cup milk
- 1/4 cup whipping cream
- 2 tablespoons parmesan cheese, fresh, grated
- 1/2 teaspoon salt
- 3 large eggs, separated
- 1 pinch ground red pepper
- Cook mushrooms in butter in a medium saucepan over medium-low heat, stirring constantly until tender. Add flour, stirring until blended. Cook 1 minute, stirring constantly.
- Gradually add milk and whipping cream; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add cheese, salt, and pepper, stirring until cheese melts.
- Beat egg yolks until thick and pale. Gradually stir beaten egg yolk into mushroom mixture.
- Beat egg whites at high speed of an electric mixer until stiff peaks form. Gently fold 1/4th of egg white into mushroom mixture. Then fold in remaining egg white.
- Spoon into a buttered 1 quart souffle dish.
- Bake at 375 degrees for 40 to 45 minutes or until puffed and set.
- Serve immediately.
fresh mushrooms, butter, allpurpose, milk, whipping cream, parmesan cheese, salt, eggs, ground red pepper
Taken from www.food.com/recipe/creamed-mushroom-puff-340681 (may not work)