Recipe - Cheese Mushroom Suffle

5 tablespoon Butter
One half pound Mushrooms, finely chopped
1 tablespoon Green onion, chopped
One half teaspoon Mixed vegetable seasoning
1 ds Ground nutmeg
3 tablespoon Whole wheat flour
1 cup Milk
2 tablespoon Sherry
5 Eggs, separated
1 One fourth cup Shredded Swiss cheese

In frying pan, melt butter; add mushrooms and onion, stirring until all
liquid evaporates, about 5 minutes. Add seasonings and flour; stir until
blended. Gradually stir in milk and sherry. Blend in egg yolks one at a
time. In a separate bowl, beat egg whites until stiff peaks form. Fold
whites into mushroom mixture until just blended; fold in about 4/5 of
cheese. Spoon mixture into buttered individual souffle dishes or single
large souffle dish. Sprinkle remaining cheese on top. Bake small dishes
for 2530 minutes at 375 degrees. Bake large souffle at 350 degrees for 35
40 minutes or until puffy and golden. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini