Oyster Mushroom Souffle

Ingredients:
6 tbsp. Butter
1 medium Onion, finely chopped
1 clove Garlic, finely chopped
3 oz. Self-rising flour
2 oz. dried Porcini mushrooms, soaked in 1/2 cup lukewarm water and chopped finely (retain water)
1 cup Milk
1 to taste Salt and Pepper
6 oz. Oyster Mushrooms, roughly chopped
3 large Egg Yolks
4 large Egg Whites

Directions:
Preheat oven to 350°F. Warm a souffle dish and butter well. Melt 2/3 of the butter in a saucepan, add onion and garlic and saute until soft. Add flour and stir well, add dried mushrooms and water they soaked in, stir well and add milk and salt and pepper to taste. Cook Oyster mushrooms separately in remaining butter, saute until soft and add to the mixture; allow to cool. Mix in beaten egg yolk. Whisk egg whites until stiff and fold into mixture. Put mixture in well-buttered souffle dish and cook in preheated oven for 28 minutes. The middle should be quite soft. Serve immediately.

Yield: 4 Portions



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

White Mushrooms

WHITE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Selenium, an antioxidant
  • Copper, an essential nutrient

Use white mushrooms sliced in salads, sautéed on burgers, pizza and pasta, added to egg dishes, quesadillas and stir-fries. A flavor that intensifies when cooked makes them perfect for slow cookers, soups and curries.