Oyster Mushroom Souffle

Ingredients:
6 tbsp. Butter
1 medium Onion, finely chopped
1 clove Garlic, finely chopped
3 oz. Self-rising flour
2 oz. dried Porcini mushrooms, soaked in 1/2 cup lukewarm water and chopped finely (retain water)
1 cup Milk
1 to taste Salt and Pepper
6 oz. Oyster Mushrooms, roughly chopped
3 large Egg Yolks
4 large Egg Whites

Directions:
Preheat oven to 350°F. Warm a souffle dish and butter well. Melt 2/3 of the butter in a saucepan, add onion and garlic and saute until soft. Add flour and stir well, add dried mushrooms and water they soaked in, stir well and add milk and salt and pepper to taste. Cook Oyster mushrooms separately in remaining butter, saute until soft and add to the mixture; allow to cool. Mix in beaten egg yolk. Whisk egg whites until stiff and fold into mixture. Put mixture in well-buttered souffle dish and cook in preheated oven for 28 minutes. The middle should be quite soft. Serve immediately.

Yield: 4 Portions



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.