Ingredients
-
1/2
-
1/4
-
1/2
-
1
-
1/4
-
2
-
1/2
-
3
-
1
-
-
-
-
-
-
Directions
Creamed Mushroom Puff, I love mushrooms, and tend to gravitate towards recipes with them in it This is basically a souffle-type dish, and is very creamy The recipe originally came from the cookbook The Company’s Cookin from the Rouse Company of Maryland , For us this turned out very floury (would look at only using a 1/4 cup of flour) but otherwise we enjoyed and are looking at making again but with a 1/4 cup flour A different mushroom side to go with a b-b-q sirloin steak and sausage Thank you breezermom, made for Everyday is a holiday
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Beat Egg Yolks Until Thick and Pale. Gradually Stir Beaten Egg Yolk Into Mushroom Mixture. |
|
4
Done
|
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. |
|
5
Done
|
Spoon Into a Buttered 1 Quart Souffle Dish. |
|
6
Done
|
Bake at 375 Degrees For 40 to 45 Minutes or Until Puffed and Set. |
|
7
Done
|
Serve Immediately. |
