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Ham and Mushroom Souffles

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Submitted by: Suzy Horvath

 

Light as air mini-souffles made with eggs, mushrooms, ham and cheese.
 

Ingredients

  • 7 tablespoons butter
  • 1 cup sliced fresh mushrooms
  • 7 tablespoons all purpose flour
  • Salt and pepper to taste
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 1 cup diced and cooked ham
  • 6 eggs, separated
  • 3/4 teaspoon cream of tartar

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Method

In a medium saucepan melt butter, add mushrooms, and saute until tender. Remove mushrooms, reserving drippings in pan. Stir flour, salt and pepper into drippings until smooth. Gradually stir in milk and cook over medium high heat until thickened and bubbly, stirring constantly. Remove from heat. add cheese, stirring until melted. Stir in mushrooms and ham. Beat egg whites and cream of tartar, at high speed with an electric mixer, until stiff peaks form. Using clean beaters, beat egg yolks until thickened and lemon colored, about 5 minutes. Fold ham mixture into yolks. Pour yolk mixture over beaten egg whites and fold gently. Spoon mixture into 6 ungreased 1 1/2 cup souffle dishes. Bake at 300 degrees, 45-50 minutes, or till a knife inserted near center comes out clean. Serve immediately.

 

Notes:

 

Number of Servings: 6

 

Submitted by: Suzy Horvath ()

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