Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/6254/Mini_Ham_and_Mushroom_Souffles
Mini Ham and Mushroom Souffles
These mini souffles are a nice addition to a bunch buffet or as a light summer lunch with a salad.
Yield: Serves 6
Preparation Time: 1
Ingredients
| 6 |
Tablespoons |
butter or margarine
|
|
|
| 1 |
cup |
sliced mushrooms
|
|
|
| 6 |
Tablespoons |
all purpose flour
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/8 |
teaspoon |
pepper
|
|
|
| 1-1/2 |
cups |
milk
|
|
|
| 1 |
cup |
(4 oz.) shredded cheddar cheese
|
|
|
| 1 |
cup |
diced fully cooked ham
|
|
|
| 6 |
|
eggs, separated
|
|
|
| 3/4 |
teaspoon |
cream of tartar
|
|
|
Directions:
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 till smooth. Gradually stir in milk; cook over medium-high heat till thickened and bubbly, stirring constantly. Remove from heat; add cheese, stirring till melted. Stir in mushrooms and ham.
Beat egg whites and cream of tartar at high speed of 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 the yolk mixture over beaten egg whites; fold gently. Spoon mixture into 6 ungreased 1-1/2-cup souffle dishes.
Bake in a 300 degree oven for 45 to 50 minutes or until a knife inserted near center comes out clean. Serve immediately.
TO MAKE ONE LARGE SOUFFLE: Spoon mixture into an ungreased 2-quart souffle dish. Bake in a 300 degree F oven for 50-60 minutes.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Please note that some ingredients and brands may not be available in every store.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/6254/Mini_Ham_and_Mushroom_Souffles