Ingredients for Mushroom Puff
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How to Make Mushroom Puff
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 pound of sliced mushrooms and cook, covered, for 5 minutes, stirring frequently.
- Uncover and sauté for another 5 minutes, or until all the juices have evaporated.
- Reduce heat to low. Stir in 2 tablespoons of all-purpose flour until smooth. Add 1/4 cup dry sherry, 1 tablespoon Worcestershire sauce, and 1 cup of cream of mushroom soup. Stir until thickened.
- Whisk 2 large egg yolks until light and frothy. Gradually whisk them into the mushroom mixture, stirring constantly over low heat for 1 minute.
- Stir in 1/4 cup chopped fresh parsley, 1/4 cup chopped onion, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Remove from heat and let the mixture cool completely.
- In a clean, dry bowl, beat 4 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/4 cup granulated sugar while beating until stiff, glossy peaks form. Do not overbeat.
- Gently fold the egg white mixture into the cooled mushroom mixture until just combined.
- Pour the mixture into an ungreased 10 x 6 x 2 inch baking dish.
- Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until puffed and golden brown.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
33g
Carbs
3g
