This soufflé is substantial enough to be an entree for a
5 tbls butter or margarine
1 lb mushrooms, chopped (fresh
Shiitake are the best)
3 shallots or
green onions (white part only), finely chopped
5 tbls all-purpose flour
1/3 cup Cream Sherry or Madeira
3/4 cup milk
1 tsp salt
Melt butter in a large saucepan. Add mushrooms
and shallots and simmer rapidly, stirring, until all liquid has cooked away.
Stir in flour; blend in gradually the Sherry (or Madeira), milk, and salt.
Cook, stirring until thickened. Remove from heat and beat in the egg
yolks. Whip egg whites until they hold short distinct peaks. Fold
about half of the whites very thoroughly into the sauce. Fold in remaining
whites as thoroughly as you like.
Pour into a well-buttered 2-1/2 quart soufflé dish.
Run tip of spoon or knife around top within an inch or two of the rim if you
want the soufflé to form a top-knot. Bake in a 375 degree oven for 40
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