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 serving top can be sprinkle with a little grated Parmesan cheese before baking. Source: With Love From Darling's Kitchen

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