Mushroom and Cheese Soufflé
HT MC 60mins
4 Hot Vegetarian Vegetables Main Course
Cheddar or Monterey Jack Cheese, grated
1 tbsp Fresh
Salt and Black
1. Preheat the
oven to 180C, 350F, Gas mark 4 and lightly grease a 1. 2L/2pt soufflé
dish. Melt the butter in a large saucepan, stir in the flour and cook for
1 minute. Remove from the heat and gradually stir in
2. Return to
the heat and bring to the boil, stirring continuously and cook until the
sauce thickens. Beat in the egg yolks, cheese, mushrooms, chives, salt and
3. In a bowl,
whisk the egg whites until stiff, fold 1 tablespoon into the cheese mixture
to lighten it, then fold in the remainder.
4. Spoon into
the soufflé dish and bake in the oven for 35-40 minutes until risen and
golden. Serve immediately.
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