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Academy Street Bed and Breakfast Inn

Hawley, Pennsylvania

Specialty Recipe

Swiss Cheese-Mushroom Souffle

3-1/2 Tablespoons butter or margarine
1/2 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
dash of ground nutmeg
4 eggs
1-1/3 cups shredded Swiss cheese, divided
1 Tablespoon butter or margarine
Mushroom Filling:
1 Tablespoon butter or margarine
1 teaspoon vegetable oil
2 cups minced fresh mushrooms
1 Tablespoon minced shallots
1 Tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup whipping cream

Melt 3-1/2 Tablespoons butter in a heavy saucepan over low heat; add flour , stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in salt, pepper, and nutmeg. Add eggs, one at a time, beating well with a wire whisk after each addition. Beat in 1 cup Swiss cheese.

Mushroom Filling: Melt butter in a large skillet over medium heat; add vegetable oil. Saute mushrooms and shallots 5 minutes or until brown. Add flour, salt, and pepper, stirring until mixture is smooth. Cook 1 minute, stirring constantly. Reduce heat, and stir in whipping cream. Cook, stirring constantly, until mixture is thickened and bubbly.

Pour half of cheese mixture into a lightly buttered 9-inch square baking dish. Spread Mushroom Filling over cheese mixture. Cover with remaining cheese mixture. Sprinkle top with remaining 1/3 cup Swiss cheese. Dot with butter. Bake at 400 degrees for 25 minutes or until souffle is puffed and golden brown. Serve souffle immediately.

Serves: 8.

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