Black Trumpet Souffle
- 1/4 cup butter
- 3 ounces black trumpet mushrooms - (to 5)
- 3 ounces crimini mushrooms - (to 5)
- 1/2 cup flour
- 1 1/4 cups milk
- 1/2 cup Swiss cheese - (to 3/4)
- 3 eggs
- Salt to taste
- Freshly-ground black pepper to taste
Saute mushrooms in butter for just a few minutes. Add flour and stir for 2 minutes, slowly stir in milk away from heat. Return to heat and add cheese, salt and pepper. Beat in egg yolks only.
Whisk egg whites until stiff in a separate bowl until they begin to become stiff, then fold into mushrooms. Pour into souffle dish and bake until firmed up between 30 and 40 minutes.
This recipe yields 4 servings.