Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 tbsp Butter
- 1/2 lbs Mushrooms, finely chopped
- 1 tbsp Green onion, chopped
- 1/2 tsp Mixed vegetable seasoning
- 1 dash Ground nutmeg
- 3 tbsp Whole wheat flour
- 1 cup Milk
- 2 tbsp Sherry
- 5 Eggs, separated
- 1 1/4 cup Shredded Swiss cheese
- =
Directions
1 In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes.
2 Add seasonings and flour; stir until blended.
3 Gradually stir in milk and sherry.
4 Blend in egg yolks one at a time.
5 In a separate bowl, beat egg whites until stiff peaks form.
6 Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese.
7 Spoon mixture into buttered individual souffle dishes or single large souffle dish.
8 Sprinkle remaining cheese on top.
9 Bake small dishes for 25-30 minutes at 375 degrees.
10 Bake large souffle at 350 °F for 35- 40 minutes or until puffy and golden.
11 Serve immediately