Mushroom Souffle
Another old/old-fashioned recipe. I used to make these frequently. They are really good.
1/2 pound fresh mushrooms
2 Tbsp butter
2 Tbsp flour
1/2 tsp salt
dash pepper
dash nutmeg
1/2 cup heavy cream
2 egg yolks
3 egg whites
1/4 tsp cream of tartar
Preheat oven to 375 degrees. Clean and dry mushrooms well and then chop finely. Melt butter in skillet, stir in flour, salt, pepper and nutmeg until smooth and bubbly. Add cram and bring to boiling point. Add mushrooms and cook until thickened - about 5 minutes. Remove from heat. Beat egg yolks until thick and fluffy. Stir in some of the mushroom mixture to temper and then add back into the mushroom mixture. Stir in well. Beat egg whites and cream of tartar until stiff but not dry. Fold in mushroom mixture. Pour into an ungreased 1 quart baking dish with straight sides. (For a “high hat” souffle, make a groove in the souffle mix about 1 inch from the edge) Set dish into a pan of hot water (water should be about 1 inch deep) and bake at 375 degrees for 60 to 70 minutes. Serve immediately.