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Mushroom and Cheese Soufflé Veg HT MC 60mins Serves 4 Hot Vegetarian Vegetables Main Course
Ingredients: 50g/2oz Butter 40g/1 ½ oz Plain Flour 300ml/10 fl.oz. Milk 4 Eggs, separated 75g/3oz Cheddar or Monterey Jack Cheese, grated 5-g/2oz Button Mushrooms, sliced 1 tbsp Fresh Chives, chopped Salt and Black Pepper
Instructions
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 the milk.
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 pepper.
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.
More Vegetarian Recipes | Vegan recipes | What's in Season | Growing Vegetables
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