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Academy Street
Bed and Breakfast Inn
Hawley, Pennsylvania
Specialty Recipe
Swiss Cheese-Mushroom Souffle
- 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.
- You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)
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