Swiss cheese mushroom souffle recipe
Swiss Cheese-Mushroom Souffle recipe
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Recipe intro
This Swiss cheese mushroom souffle recipe is a delightful combination of creamy Swiss cheese and earthy mushrooms, baked to perfection. With its light and fluffy texture, this dish is a true crowd-pleaser, ideal for both casual dinners and special occasions. The rich flavors of the Swiss cheese beautifully complement the savory mushrooms, creating a harmonious blend of tastes. Whether you're a fan of souffles or looking to try something new, this recipe is sure to impress.Keywords: Swiss cheese, mushroom, souffle, recipe, creamy.
swiss cheese mushroom souffle recipe details
- Ingredients
- 3-1/2 Tablespoons butter or margarine
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- dash of ground nutmeg
- 4 eggs
- 1-1/3 cups shredded Swiss cheese, divided
- 1 Tablespoon butter or margarine
- Mushroom Filling:
- 1 Tablespoon butter or margarine
- 1 teaspoon vegetable oil
- 2 cups minced fresh mushrooms
- 1 Tablespoon minced shallots
- 1 Tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup whipping cream
Melt 3-1/2 Tablespoons butter in a heavy saucepan over low heat; add flour , stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in salt, pepper, and nutmeg. Add eggs, one at a time, beating well with a wire whisk after each addition. Beat in 1 cup Swiss cheese.
Mushroom Filling: Melt butter in a large skillet over medium heat; add vegetable oil. Saute mushrooms and shallots 5 minutes or until brown. Add flour, salt, and pepper, stirring until mixture is smooth. Cook 1 minute, stirring constantly. Reduce heat, and stir in whipping cream. Cook, stirring constantly, until mixture is thickened and bubbly.
Pour half of cheese mixture into a lightly buttered 9-inch square baking dish. Spread Mushroom Filling over cheese mixture. Cover with remaining cheese mixture. Sprinkle top with remaining 1/3 cup Swiss cheese. Dot with butter. Bake at 400 degrees for 25 minutes or until souffle is puffed and golden brown. Serve souffle immediately.
Serves:8.Share this content!
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