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INGREDIENTS 3 Tablespoon butter, divided 6 Tablespoons finely grated parmesan, divided 1 Tablespoon olive oil 4 gar-leeks, halved lengthwise and thinly sliced 1 cup shiitake mushrooms, thinly sliced 1/4 cup flour 1 1/2 cups milk 1/2 teaspoon prepared mustard 4 ounces grated jarlsberg, comte or swiss 6 eggs, separated Pinch of salt DIRECTIONS Preheat oven to 400 degrees. Use 1 Tablespoon butter to prepare soufflé dish and sprinkle with 2 Tablespoons parmesan. In a saucepan over medium heat, sauté the gar-leeks and mushrooms in oil until limp. Push veggies aside and place butter and flour into pan, stirring constantly as the butter melts into the flour. Add milk and simmer for 5 minutes, until thickened. Remove from heat and stir in mustard and jarlsberg. Set aside to cool. In a clean bowl, beat the egg whites with a pinch of salt until stiff. Set aside. Lightly beat yolks in a large bowl and pour warm sauce into them a little at a time. Fold in egg whites and grated parmesan. Spoon into prepared pan and bake 45 minutes until browned and set. Serve hot. Copyright © 2018 Stefanie Samara Hamblen |
