Demi-soufflé with Mushrooms, Shallots and Swiss Cheese

Demi Souffl? With Mushrooms, Shallots And Swiss cheese


 * 1/2 Lb. Mushrooms, Thinly Sliced
 * 6 Shallots, Minced
 * 4 T. butter
 * 2 T. flour
 * 3/4 Cup Cream
 * 1/8 T. Ground poultry seasoning

salt to Taste
 * 6 eggs
 * 1 Pkg. cream cheese, at Room Temperature (8 Oz)
 * 1 Cup Grated Swiss or Gruyere Cheese
 * 1/3 Cup Grated Parmesan cheese

Saut? Mushrooms And Shallots in butter Over Medium High Heat Until Mushrooms Are Tender And Liquid is Evaporated. Add flour And Cook For 2 Minutes, Stirring. Add Cream And Seasonings And Continue to Cook And Stir Until Sauce is Thickened, About 2 Minutes. Beat eggs With cream cheese Until Mixture is Thoroughly Blended. Stir in The Cheese.Stir in The Mushroom Mixture Until Blended. Pour Into a Buttered 8 x 11 Inch Porcelain Baking Dish And Bake in a 375 Oven For About 30 Minutes or Until eggs Are Set And Top is Browned.. Serve at Once. Serves 6

This Very Lovely Casserole is an Excellent Choice For Brunch or Lunch. Mushrooms, Saut?ed in butter With Shallots And Sparkled With Herbs And Cream is a Grand Combination With The Delicate Swiss cheese.Note: Souffl? Can be Assembled Several Hours Earlier And Stored in The Refrigerator. Bake Before ServingTop Can be Sprinkle With a Little Grated Parmesan cheese Before Baking.Source: With Love From Darling's Kitchen

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 * Catsrecipes Y-Group