Balsamic Mushroom Souffle

Servings

Serving size

1 souffle

COOKING TIME

30 Minutes

This recipe can be multiplied, but souffles don’t keep – eat it while you can.

Ingredients

4 ounces Crimini mushrooms (or fresh oyster or shiitake)

1/4 cup Sherry

2 Tbsp. Balsamic vinegar

1/8 medium Red bell peppers (slice into julienne strips)

2 ounces Reduced fat swiss cheese (shredded fine)

3/4 cup 2% milk

1 large Egg yolk(s)

1/4 cup Enriched all purpose white flour

1/2 tsp.. Unsalted butter

3 large Egg white(s)

4 2 Tbsp., chopped Fresh basil (chiffonade)

1 small whole (2-2/5 inch dia) Tomatoes (peeled and chopped)

Instructions

Heat a small, non-stick sauté pan over high medium-high heat and add the mushrooms, sherry and balsamic vinegar. Cook over high heat, tossing occasionally. When the mushrooms are cooked, add the peppers. Continue to reduce until no liquid is left. Set aside.

In a blender, place Swiss cheese, milk, egg yolk and flour. Blend until smooth.

Preheat the oven to 400°F.

Butter two soufflé dishes. Divide the mushroom and pepper mixture evenly and place in the bottom of the soufflé dishes.

Whisk the egg whites in a copper bowl until they form stiff peaks. Fold together with the cheese mixture carefully.

Divide the soufflé mixture evenly between the two soufflé dishes on top of the mushroom mixture.

Place in the oven and reduce the heat to 375°F. Bake for about 10 minutes, until puffed and slightly browned on top.

While this is cooking, combine the tomato and basil.

Serve immediately with the tomato-basil mixture.