• 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:

  1. Pre-heat the oven to 350F.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the soufflé mixture into 6 ramekins. It’s ok if they are over flowing a bit, they will just rise higher.
  6. Place the soufflés into the oven and allow them to bake about 20 minutes or until golden brown on top.
  7. Remove and allow to cool 1-2 minutes before serving.

Have a Fun meal!