Polly-O Cooking with Cheese Recipe Book/1977

Mushroom Souffle
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup skim Ricotta 4 egg yolks 1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter 2 tablespoons all-purpose flour salt and pepper to taste
4 tablespoons chopped fresh chives 5 egg whites 1/4 teaspoon cream of tartar
grated Parmesan or Romano cheese



1 Preheat oven to 400 F. Press ricotta through sieve. Add egg yolks and beat until smooth. Saute mushrooms in butter; add flour, salt and pepper and cook 2 minutes. Combine ricotta. mushrooms and chives and blend thoroughly. Beat egg whites until foamy, add cream of tartar and a pinch of salt and continue to beat until stiff. Fold into cheese mixture. Butter a 2-quart casserole and spinkle with grated cheese. Pour mixture into casserole, reduce oven temperature to 375 F. and bake 1 hour. Do not open oven during baking. Serve immediately.
2 NOTE: Bring egg whites to room temperature before beating.

Back