- Ingredients:
- 8oz package of sliced FunGuy white button mushrooms
- 2 tablespoons butter
- 1 shallot, minced
- 8 egg whites
- 1 teaspoon lemon juice
- 1 oz firm goat cheese, shredded
- 1 teaspoon fresh chives, chopped
- Pinch salt and fresh ground pepper
Ever have a bunch of egg whites just laying around, clearly not doing anything remarkable? Put those whites to work by whipping up a few fluffy FunGuy soufflés!
Usually an intimidating dish, this recipe is perfect for the beginner soufflé maker. No yolks mean less chance of a falling soufflé, and more success in impressing your friends with your superb cooking skills.
DIRECTIONS:
- Pre-heat the oven to 350F.
- Melt the butter in a sauté pan over medium heat. Add in the shallots and cook 2 minutes. Toss in the FunGuy mushrooms and cook until lightly browned. Season the mushrooms with salt and pepper.
- Whip the egg whites and lemon juice in a glass bowl with an electric mixer until semi stiff peaks form. The whites should stick up, but curl at the peaks.
- Gently fold the mushrooms, cheese, chives, and a pinch of salt and black pepper into the whites. Be careful not to make the whites deflate too much.
- Spoon the soufflé mixture into 6 ramekins. It’s ok if they are over flowing a bit, they will just rise higher.
- Place the soufflés into the oven and allow them to bake about 20 minutes or until golden brown on top.
- Remove and allow to cool 1-2 minutes before serving.
Have a Fun meal!