Fresh Mushroom Soufflé

I have been looking at this recipe from “The Casserole Cookbook" for several years and always hesitated because, as Myrna asked me, “Isn’t that a lot of work?”  Well, I’m glad I finally tried it; it wasn’t any more work than many casseroles and it was delicious.  It’s simply a white sauce with eggs that is folded into some egg whites and baked.  I tried the mushroom version because we love them and they were on sale this week.

I followed the directions for making this recipe in smaller soufflé dishes; I halved the original, and give both versions here.  I used 15 ounce Corning Ware soufflé dishes.  I have to say, it is hard to get fresh farm eggs to look lemon-colored - the yolks are quite orange to start!
You want to get these on the table as soon as they come out of the oven, but it didn't deflate as much as I thought they would.

Only the French could take a few eggs, grate the ends of some hard cheese and produce a gourmet treat. 

                          Fresh Mushroom Soufflé

2 Servings	4 Servings
½     cup sharp cheddar cheese, shredded	1    cup sharp cheddar cheese, shredded
2      large eggs, separated 4      ounces fresh mushrooms	4 large eggs, separated 8     ounces fresh mushrooms
2     tablespoons onion, minced	¼    cup onion, minced
1     tablespoon butter	2    tablespoons butter
Thick white sauce	Thick white sauce
2     tablespoons butter	¼    cup butter
2    tablespoons flour	¼    cup flour
½     cup whole milk	1     cup whole milk
¼     teaspoon dry mustard	½     teaspoon dry mustard
Dash paprika	1/8  teaspoon paprika

• Set out a 1 1/2 quart straight-sided casserole for 4 servings or two 15 ounce casseroles for 2 servings.  Do not grease.
• Preheat oven to 325°.  Shred cheese.  
• Clean and finely chop mushrooms.  Cook mushrooms slowly with onion in butter until onions are transparent and mushrooms are lightly browned and tender; stir frequently.  Drain off any excess fat; set aside.
• Prepare white sauce; when it is thickened, cool slightly and add the cheese all at one time.  Stir sauce rapidly until cheese is melted.
• Beat egg yolks until thick and lemon colored.  Slowly spoon sauce into egg yolks, while stirring vigorously.  Cool until lukewarm.
• Beat egg whites until rounded peaks are formed.  Blend vegetables into sauce.
• Gently spread sauce over beaten egg whites.  Carefully fold together until just blended.
• Turn mixture into casserole.  Insert the tip of a spoon 1" deep in casserole, 1 to 1 1/2" from edge; with spoon run a line around mixture to form a circle.
• Bake at 325° about 50 minutes, or until a silver knife comes out clean when inserted halfway between edge and center of casserole.
• Serve at once (while top hat is at its height).

Or divide mixture among four to six 4 -4 1/2" ungreased individual casseroles.  Bake 25-30 minutes until done.
2011 Cost:  $3.36 for 4 serving recipe or 84¢ per serving.

Per Serving: 283 Calories; 23g Fat (71.4% calories from fat); 12g Protein; 9g Carbohydrate; 1g Dietary Fiber; 198mg Cholesterol; 303mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.