Ramekin Of Mushrooms & Zucchinicheese/eggs, vegetables ----BON APPETIT 9/82---- 7 oz zucchini; coarsely grated 1 teaspoon salt 1/2 cup flour 2 cup milk 1/4 cup butter 1/4 teaspoon freshly ground pepper 1/8 teaspoon nutmeg; freshly grated 2 tablespoon butter 2 cup medium mushrooms; quartered 2 tablespoon green onions; chopped 2 tablespoon flour 3 tablespoon whipping cream 3 tablespoon dry sherry 1/8 teaspoon freshly ground pepper 1/8 teaspoon nutmeg; freshly ground 4 eggs; room temp 3/4 cup grated swiss cheese 1/4 cup romano cheese; freshly grate 1/2 cup 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. Le Papillon, Atlanta MM Norma_Wrenn MSN From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com |
