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Transfer to a large bowl and stir in the chèvre and mushrooms. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase.

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Stir 1/4 whites into spinach mixture; fold in remaining whites. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes. In a medium.

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Cool slightly before stirring in the egg yolks and parsley. Place a frying pan over a high heat. Add the bacon and fry for a few minutes. Add the mushrooms and fry until all the liquid has evaporated and the bacon is starting to crisp. Meanwhile, whisk the egg whites in a large clean bowl with an electric hand whisk until stiff and cloud-like.

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Step 1. Melt the butter in a large skillet or saute pan over medium heat. Add the mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they cook down and release their juices.

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Preheat oven to 325°F. Saute mushrooms for ten minutes in butter; add bread crumbs, cream salt and paprika. Mix well; fold in egg whites. Pour into a well-greased casserole dish and set dish into a pan of hot water. Bake for 45 minutes.

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Generously butter four 1 1/2 cup soufflé dishes, using the remaining butter, covering the entire surface area on the inside of the cups, including the rim. Preheat the oven to 350 degrees. Place the egg yolks in a medium-sized mixing bowl and whisk them for 1 minute. Add the flour, sour cream, salt, pepper and nutmeg. Mix in well.

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Add mushrooms, sauté until tender (5-6 minutes), deglaze pan with wine, reduce liquid by half (1-2 minutes). Add cream and thyme and reduce slightly (1-2 minutes). Season to taste, divide among four 250ml-capacity ovenproof baking dishes and set aside. Meanwhile, preheat oven to 200C. Melt butter in a small saucepan over low heat, stir in.

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Set aside. Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter. While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes. Spread bread in 9 x 13 pan. Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper. Spread mixture over bread.

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Instructions. Preheat the oven to 190c. Grind the bread to breadcrumbs in a food processor. Butter and breadcrumb the inside of the soufflé dish, knocking out any excess. My dish was 20cm wide and 8cm high - with this size of dish, the soufflé will rise about 3cm above the edge.

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Preheat the oven to 220C/200C fan/Gas 7 and butter the ramekins generously. Lay a piece of kitchen paper in the base of a roasting tin - the paper stops the ramekins for slipping in the tin. Melt 25g of the butter in a large, non-stick frying pan, add the mushrooms and fry them over high heat for a few minutes.

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Once combined, gently add in the mushrooms and cheese. In a separate bowl, use an electric mixer to beat the cream of tartar and egg whites until stiff peaks form. Gently fold the egg whites into the soufflé mixture until fully combined. Add the mixture into the chilled ramekins, ideally ½ an inch below the rim.

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Remove from heat and stir in milk. Return to heat and allow to boil until thickened, while stirring continuously. Add the sauce to the mushroom mixture. Beat in the egg yolks. Season with salt and pepper to taste. Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture. Fill into greased ramekins, place on a baking sheet.

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Take of the mushroom Béchamel of the stove, and mix in the cheese.Cool for a few minutes and carefully steer in egg yolks.Put the egg whites in a clean bowl, add a pinch of salt, and beat until medium peaks form.Fold in to the Béchamel, mushroom mixture.Grease a large Soufflé dish with butter, and sprinkle the bottom and the sides with.

Easy Life Meal and Party Planning Mini Mushroom Tartlets

Spinach and Mushroom Soufflé Ingredients: 3 tablespoons freshly grated parmesan cheese; 16 ounces fresh spinach, stemmed & chopped 1 cup white or cremini mushrooms, thinly sliced

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Run a knife around the edge of the soufflés and turn out on to tray, cover and chill overnight. 7When you're nearly ready to serve pre-heat the oven to 220c/ 420f/ gas mark 7. 8Put the soufflés in a baking dish and pour over the cream and sprinkle over the cheese. Bake for 10 - 15 minutes or until golden.

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Preheat the oven to 220°C/200°C fan/Gas 7 and butter the ramekins generously. Lay a piece of kitchen paper in the base of a roasting tin - the paper stops the ramekins slipping in the tin. 2. Melt 25g (1oz) of the butter in a large, non-stick frying pan, add the mushrooms and fry them over a high heat for a few minutes.