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Cheese And Mushroom Souffle

390 Calories per serving

ingredients

serves 2
4 teaspoons margarine
1/2 small onion or shallot, finely chopped
2 oz (60 g) mushrooms, chopped
1/2 oz (15 g) flour
1/4 pint (150 ml) skimmed milk
3 eggs, separated
2 oz (60 g) mature Cheddar cheese, grated
good pinch powdered mustard
salt and pepper
cream of tartar

method

1. Use a little of the margarine to grease a deep souffle dish, 6 inches (15 cm) in diameter.

2. Melt the remaining margarine in a 2-pint (1 litre 200 ml) saucepan, add the onion and stir-fry for 2 - 3 minutes.

3. Add the mushrooms and stir-fry for a further 2 minutes.

4. Sprinkle the flour into the saucepan and cook over a low heat for 1 - 2 minutes, stirring all the time.

5. Remove from the heat and gradually blend in the milk.

6. Bring to the boil, stirring continuously, and boil for 1 - 2 minutes.

7. Allow to cool a little.

8. Beat the egg yolks and cheese into the sauce. Season to taste with mustard, salt and pepper.

9. Whisk the egg whites with a pinch of cream of tartar until peaking.

10. Using a tablespoon, lightly fold them into the mushroom and cheese sauce.

11. Transfer the mixture to the souffle dish and bake at Gas Mark 4,180°C, 350°F for 35 minutes until golden brown, well risen and just set.

12. Serve immediately.

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