Enter your search terms  Submit search form
drgourmet.com Web

              

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"The only thing that will make a soufflé fall is if it knows you are afraid of it."
-James Beard, Father of American Cuisine

The refrigerator light goes on...

Healthy recipe tip: Combining the flour and milk with the cheese makes a thick sauce that doesn’t need extra fat.

Sherry

Sherry is one of those essential kitchen ingredients that can make any dish. Sherry is a sweet wine that has been "fortified", meaning that it has had alcohol added to it. If the dish is heated most of the alcohol burns off (More on alcohol in recipes).

Substituting sherry for white wine in recipes will add a sweet and slightly savory flavor and is an ingredient that is best added late in a recipe. When the sherry is heated the fragrance dissipates as the alcohol evaporates. Adding a touch of sherry to a soup just before serving is especially luxurious.

As always, using quality ingredients are best for quality recipes and because there are some very good quality sherries on the market for reasonable prices you should avoid the cheap stuff.

1/4 cup sherry = 151 calories, 0 fat, 0g sat fat, 0g mono fat, <1g protein, 5g carbohydrates, 10mg sodium, 0mg cholesterol

Balsamic Mushroom Souffle

Servings = 2 | Serving size =1 souffle

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

No leftovers – eat it while you can.

4 ounces	wild type mushrooms (oyster, shiitake, crimini)
1/4 cup	sherry
2 Tbsp	balsamic vinegar
1/8	red bell pepper (slice into julienne strips)
2 ounces	low-fat Swiss cheese (shredded fine)
3/4 cup	2% milk
1 large	egg yolk
1/4 cup	all purpose white flour
1/2 tsp	unsalted butter
3 large	egg whites
1	tomato (peeled and chopped)
4	leaves fresh basil (chiffonade)

Heat a small, non-stick sauté pan over high medium-high heat and add the mushrooms, sherry and balsamic vinegar. Cook over high heat, tossing occasionally. When the mushrooms are cooked, add the peppers. Continue to reduce until no liquid is left. Set aside.

In a blender, place Swiss cheese, milk, egg yolk and flour. Blend until smooth.

Preheat the oven to 400°F.

Butter two soufflé dishes. Divide the mushroom and pepper mixture evenly and place in the bottom of the soufflé dishes.

Whisk the egg whites in a copper bowl until they form stiff peaks. Fold together with the cheese mixture carefully.

Divide the soufflé mixture evenly between the two soufflé dishes on top of the mushroom mixture.

Place in the oven and reduce the heat to 375°F. Bake for about 10 minutes, until puffed and slightly browned on top.

While this is cooking, combine the tomato and basil.

Serve immediately with the tomato-basil mixture.