Title: Cheese mushroom souffle
 Categories: Vegetables, Cheese/eggs, Main dish
      Yield: 4 Servings
 
      5 tb Butter
    1/2 lb Mushrooms, finely chopped
      1 tb Green onion, chopped
    1/2 ts Mixed vegetable seasoning
      1 ds Ground nutmeg
      3 tb Whole wheat flour
      1 c  Milk
      2 tb Sherry
      5 ea Eggs, separated
  1 1/4 c  Shredded Swiss cheese
 
  In frying pan, melt butter; add mushrooms and onion, stirring until
  all liquid evaporates, about 5 minutes.  Add seasonings and flour;
  stir until blended.  Gradually stir in milk and sherry.  Blend in egg
  yolks one at a time. In a separate bowl, beat egg whites until stiff
  peaks form.  Fold whites into mushroom mixture until just blended;
  fold in about 4/5 of cheese.  Spoon mixture into buttered individual
  souffle dishes or single large souffle dish.  Sprinkle remaining
  cheese on top.  Bake small dishes for 25-30 minutes at 375 degrees.
  Bake large souffle at 350 degrees for 35-40 minutes or until puffy
  and golden.  Serve immediately.  Serves 4 ~---