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Viennese Souffle Stuffed Mushrooms Recipe

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This recipe for Viennese Souffle Stuffed Mushrooms is from Tidbits and Treats of a Lifetime from Eve Mullen! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
VIENNESE SOUFFLE STUFFED MUSHROOM

1 lb medium-sized fresh mushrooms (about 25),
4 T butter, divided,
¼ c chopped onion,
¼ t tarragon leaves, crushed,
¼ t salt,
¼ t ground black pepper,
1 T all-purpose flour,
¼ c chicken broth, and
2 eggs, separated.
Directions:
Directions:
Rinse pat dry and remove stems from mushrooms;
set caps aside. Finely chop stems. In a medium skillet,melt 1 tablespoon of the butter. Add chopped mushroom stems, onion, tarragon, salt and black pepper;saute until golden, 5 minutes. Transfer to a small bowl and set aside. In the same skillet, melt 1 tablespoon of butter. Blend in flour until a smooth paste is formed. Add chicken broth, cook and stir until thickened, 1 minute. Add reserved mushroom mixture, set aside to cool. Melt remaining
2 tablespoons butter; use to brush outside of reserved mushroom caps. Place caps on a greased baking pan. To reserved mushroom mixture add egg yolks mix well. Beat egg whites until stiff peaks form; fold into mushroom mixture. Spoon an equal amount of mixture into each cap. Bake in a 350 º oven until puffed and browned, 20 minutes.
Number Of Servings:
Number Of Servings:
Makes about 25 stuffed mushrooms.

 

 

 

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