Looming exams, work projects to complete, entertaining… the end of the year can be stressful and rushed, so we’re all about making dinners easy, tasty and nutritious. Try Mushroom & Cheese Soufflé Toasts http://bit.ly/2MzQXEn. #mushroomsfordinner #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased #ontoast #cheesesouffle #cheeseandmushroom #mushroomsontoast
Mushroom & Cheese Soufflé Toasts
150g Button or Portabellini mushrooms, sliced
3 spring onions, sliced
25ml cake flour
80ml milk, hot
5ml Dijon mustard
50g Cheddar cheese, grated
2 eggs, separated
salt and milled black pepper
4 slices white bread, lightly toasted
5ml parsley, chopped
1 Preheat the oven to 220°C. Heat the oil in a pan and fry the mushrooms for 4-5 minutes. Add the spring onions and cook for another minute. Set aside and reserve one-third for garnish.
2 Melt the butter in a pan, stir in the flour and cook for 3 minutes, mixing well. Add the hot milk, stirring continuously, for 2-3 minutes. Remove from the heat and stir in the mustard and cheese.
3 Allow to cool slightly and stir in the egg yolks and reserved mushroom mixture. Season well with salt and pepper.
4 In a spotlessly clean bowl, whisk the egg whites, using an electric whisk, until soft peaks form. Carefully fold the egg whites into the mushroom mixture.
5 Arrange the toast slices onto a baking sheet and spoon the mixture onto the toasts.Bake for 5-6 minutes or until golden and puffy. Serve at once topped with the reserved mushrooms and some parsley.