Ramekin Of Mushrooms & Zucchini
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Ramekin Of Mushrooms & Zucchini
  Mushrooms    Zucchini    Vegetables  
Last updated 6/12/2012 1:19:47 AM. Recipe ID 51254. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Ramekin of mushrooms & zucchini
 Categories: Vegetables, Cheese/eggs
      Yield: 4 Servings
      7 oz Zucchini; coarsely grated
      1 ts Salt
    1/2 c  Flour
      2 c  Milk
    1/4 c  Butter
    1/4 ts Freshly ground pepper
    1/8 ts Nutmeg; freshly grated
      2 tb Butter
      2 c  Medium mushrooms; quartered
      2 tb Green onions; chopped
      2 tb Flour
      3 tb Whipping cream
      3 tb Dry sherry
    1/8 ts Freshly ground pepper
    1/8 ts Nutmeg; freshly ground
      4    Eggs; room temp
    3/4 c  Grated Swiss cheese
    1/4 c  Romano cheese; freshly grate
    1/2 c  Grated Swiss cheese
  Butter four 1-1/2 to 2-cup individual souffle dishes. Toss zucchini
  and salt in colander.  Let drain 20 to
       30    minutes.
  Place 1/2 cup flour in heavy large saucepan.  Whisk in milk all at
  once, place over high heat and whisk constantly until mixture boils
  and is thick and smooth, about 4 to 5 minutes. Remove from heat. Add
  1/4 cup butter and stir until melted.  Blend in 1/4 teaspoon pepper
  and 1/8 teaspoon nutmeg. Transfer to bowl and set aside to cool. Melt
  2 tablespoons butter in large skillet over medium-high heat. Add
  mushrooms and green onion and saute until softened, about 5 minutes.
  Squeeze zucchini as dry as possible. Add to mushroom mixture. Reduce
  heat to medium-low and cook until nearly dry, about 2 to 3 minutes.
  Add 2 tablespoons flour and cook 2 minutes, stirring constantly.
  Blend in cream, Sherry and 1/8 teaspoon each pepper and nutmeg and
  cook until smooth and very thick. Let cool.
  Beat eggs into milk mixture one at a time beating well after each
  addition. Add 3/4 cup grated Swiss cheese with Romano cheese and
  blend well. Spread 1/2 cup cheese mixture in bottom of each prepared
  souffle dish. Cover with mushroom mixture, divide evenly.  Top with
  cheese mixture. Sprinkle each with 2 tablespoons grated Swiss cheese.
  Preheat oven to 375 degrees F. Bake until puffed and golden, 30 to 35
  minutes, and serve.

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 51254 (Apr 03, 2005)

[an error occurred while processing this directive]