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Souchong Shitake Souffle

Submitted by: Jason Hardy

Bringing the earthy and fresh flavors of shitake mushrooms together with the smokiness of Lapsang Souchong. A souffle to be served as a side with grilled salmon or as an appetizer.

Prep Time: 30 min prep
30 min cook
Serving Size: 4

Ingredients

5 eggs
3 tbsp butter
3 tbsp flour
1/4 cup minced onion
1/8 tsp cajun seasoning
1 tsp minced garlic
1/4 cup white wine (chardonay)
2 tsp Lapsang Souchong
6 oz. shitake mushrooms
1/2 tsp salt
1/4 cup italian blend cheeses

Directions
Preheat Oven to 350 degrees.
Seperate eggs.

Melt butter and add ingredients down to garlic. Saute till onions are beginning to get tender. Add wine, shitake, and souchong. Cook till mushrooms are tender.

Remove from heat and add egg yolks one at time.

Beat egg whites till stiff (not dry). Add 1/3 of beaten egg whites to mushroom mixture, then fold mixture with remaining egg whites.

Put mixture into 4 4-in. souffle dishes that have been sprayed with non-stick spray. Cook in oven 25-30 min. Serve immediately.