Mini Ham and Mushroom SoufflésTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 150° C (300° F)
Cooking time: About 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:187.7 kcal
Proteins:10.5 g
Fats:13.8 g
Carbohydrate:5.4 g
Fibers:0.2 g
Sugar:2.1 g
Cholesterol:154.2 mg
Sodium:434 mg
Calcium:164.6 mg
Energy:353 kcal
Proteins:19.8 g
Fats:26 g
Carbohydrate:10.2 g
Fibers:0.4 g
Sugar:4 g
Cholesterol:290 mg
Sodium:816.1 mg
Calcium:309.4 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
90
ml
butter
250
ml
fresh mushrooms, thinly sliced
250
ml
grated cheese
250
ml
cooked ham, in small dice, or leftover ham put through a food mill
375
ml
milk
6
eggs
90
ml
all purpose flour
2
ml
salt and pepper
3.75
ml
cream of tartar
METHOD
- Sauté the mushrooms in the butter; drain, reserving the liquid, and set aside.
- Add the flour to the cooking juices as you would to make a roux; whisk in the milk; cook over moderate heat until the sauce thickens.
- Remove from the heat; season with salt and pepper; add the cheese and stir until melted; stir in the mushrooms and ham.
- In a bowl, beat the egg whites to stiff peaks with the cream of tartar.
- In another bowl, beat the egg yolks for a few minutes.
- Pour the ham-mushoom-cheese mixture over the egg yolks and blend well.
- Gently fold in the egg whites.
- Pour the mixture into 6 buttered ramekins; bake in a preheated oven for 45-50 minutes - insert the tip of a knife to check for doneness, as for a cake. Be careful not to overcook, otherwise the soufflés will be dry. Serve immediately.
..........
Photo: The Other White Meat
CHEF'S NOTES
If you prefer to make one large soufflé, allow 50-60 minutes.
These little soufflés are perfect for Sunday brunch or paired with a salad for a light meal.
