Recipe By : Private Collection 2 - Junior League of Palo Alto
Serving Size : 8 Preparation Time :1:05
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
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2 pounds mushrooms
1/2 cup butter
1/4 cup butter
1/4 cup flour
1 cup light cream
3 each eggs -- separated
salt -- to taste
white pepper -- to taste
This soufflé holds beautifully and mushrooms have never tasted better.
Preheat oven to 350F.
Chop mushrooms, using caps only. Sauté in 1/2 cup butter for 5 minutes. Drain, reserving juices which should amount to about 1 cup.
In a saucepan, melt 1/4 cup butter and stir in flour with a whisk. Cook for a minute, then stir in reserved mushroom broth and light cream. Cook until thickened. Cool and add 1 cup of mixture to sautéed mushrooms. (You will find this yields an extra cup of sauce, but it is difficult to make a smaller amount. Just use the left-over for a heavenly mushroom soup!) At this point, all may be set aside until 50 minutes or so before serving time.
Beat egg yolks until lemon colored and add to cooled mushroom mixture. Add salt and white pepper to taste, remembering that the following addition of egg whites will reduce the seasoning flavor.
Beat egg whites until stiff and fold into mushroom mixture. Pour into a buttered (and floured), 1 1/2 quart soufflé dish. Set in a pan filled with 1-2 inched warm water and bake, uncovered, for 40 minutes or until set. This will hold, thus does not need to be served immediately.
Perfect with roasts, steaks, or simple chicken dishes. We highly recommend it with racks of lamb and LISA'S CARROTS, or ROAST VEAL DIJON from our first PRIVATE COLLECTION.
Note: great with simple steamed broccoli.