Garlic Mushroom Souffle Recipe

Name: Garlic Mushroom Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces mushrooms, chopped; 4 tablespoons butter; 1 tablespoon lemon juice (lime also works fine); 3 -4 garlic cloves, diced; 3 tablespoons parsley, chopped; 2 tablespoons flour; 1 cup milk; 2 egg yolks; 2 egg whites; salt; pepper

Servings: persons

12 ounces mushrooms, chopped
4 tablespoons butter
1 tablespoon lemon juice (lime also works fine)
3 -4 garlic cloves, diced
3 tablespoons parsley, chopped
2 tablespoons flour
1 cup milk
2 egg yolks
2 egg whites
salt
pepper

1
Preheat oven to 400u00b0F.
2
Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
3
Add parley, and tranfer to a medium bowl; set aside.
4
Melt the rest of the butter, add flour and stir in for 1 minute.
5
Remove from heat and stir in milk.
6
Return to heat and allow to boil until thickened, while stirring continuously.
7
Add the sauce to the mushroom mixture.
8
Beat in the egg yolks.
9
Season with salt and pepper to taste.
10
Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
11
Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
12
Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
13
Serve immediately before they collapse.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces mushrooms, chopped, 4 tablespoons butter, 1 tablespoon lemon juice (lime also works fine), 3 -4 garlic cloves, diced, and more.

Yes, Garlic Mushroom Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Garlic Mushroom Souffle

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