Mushroom Souffle

Suflet Grzybowy


  • 1 lb. mushrooms
  • 1 tablespoon onion, chopped
  • 6 tablespoon butter
  • 6 tablespoon flour
  • Salt and pepper
  • 2 cups scalded milk
  • ½ cup grated cheese
  • 6 eggs
  • ½ cup chopped almonds


Cook and chop mushrooms and mix with chopped onion. Fry in butter under cover, allowing the mushrooms to steam and the flavors to blend. Make a white sauce of the butter, flour and milk. Add grated cheese. Beat egg yolks. Add ½ cup of white sauce to egg yolks to prevent curdling and mix with remainder of white sauce. Add mushrooms and almonds. Fold in stiffly beaten egg whites and bake in 325° oven from 50 to 60 minutes. Serve at once.