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Cheese And Mushroom Souffle
Ingredients
- 50 gm Butter, (2oz)
- 40 gm 1 1/2oz) plain flour
- 300 ml Lowfat milk, (1/2 pint)
- 4 x Large eggs, size 3, separated
- 75 gm Matured Cheddar cheese, grated (3oz)
- 50 gm Button mushrooms, sliced (2oz)
- 1 Tbsp. Freshly minced chives
- 1/4 tsp English mustard Salt and freshly grnd black pepper
Directions
- 1. Preheat the oven to 180 C/350 F/Gas Mark 4.
- 2. Heat the butter in a large saucepan, stir in the flour and cook for 1 minute. Remove from the heat and gradually whisk in the lowfat milk.
- 3. Return to the heat and bring to the boil, stirring continuously till the sauce thickens.
- 4. Beat in the egg yolks, cheese, mushrooms, chives, mustard and seasoning to taste.
- 5. Whisk the egg whites till stiff, fold 1/4 into the cheese mix then mix in the remainder.
- 6. Spoon into a lightly oiled 1.2 litre (2 pint) souffle dish and bake in the preheated oven for 35-40 min till risen and golden brown.
- Serve immediately. Alternative suggestion:
- Individual souffles can be made by dividing the mix between 6 ramekin dishes. Allow slightly less cooking time - an ideal first course.
- NOTES : This light, cheesy souffle with mushrooms and chives is perfect to serve as a light lunch with crusty bread and a mixed green salad.
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