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Recipe for :

Mushroom and Thyme Soufflés

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

250 gms button mushrooms (finely sliced)
100 gms tasty cheddar - grated
60 gms butter
30 gms butter
2.5 cup milk - blood temp
1/3 cup plain flour
1 tsp French mustard
5 pceggs - seperated
4 pc spring onions - julienne
2 pc sprigs thyme

Method

  • Pre-heat oven to 200°C
  • Grease eight, 1 cup soufflé moulds (250 mls)
  • Heat 30gms of butter in pan, add spring onions and cook gently for 1 minute until softened
  • Add mushrooms and thyme, cook until mushrooms are soft and spoon into bottom of moulds
  • Heat 60gms of butter in large pan and make white roux, add milk
  • Bring to boil and simmer for 2 minutes, season, remove from heat
  • Add cheese, mustard and egg yolks
  • Beat egg whites to stiff peaks with a pinch of salt
  • Quickly fold whites into mixture and spoon into moulds
  • Bake immediately for at least 35 minutes without opening oven door
  • Serve immediately

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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