This very lovely soufflé is an excellent small entree, a delightful hors d'oeuvre and a wonderful choice for a luncheon dish. Mushrooms, sautéed with shallots, and sparkled with sun-dried tomatoes and goat cheese is a great combination of flavors.
1/2 pound mushrooms, thinly sliced
4 shallots, finely chopped
4 tablespoons butter
6 eggs
1/2 pound cream cheese
1/2 cup half and half
1/4 teaspoon dried dill weed (or more to taste)
salt to taste
1 cup crumbled goat cheese (4 ounces)
1/3 cup chopped sun-dried tomatoes (packed in oil) and drained
Sauté mushrooms and shallots in butter over moderately high heat until mushrooms are tender and liquid is absorbed. In a food processor, beat the next 5 ingredients until blended. Stir in the mushrooms, cheese and tomatoes.
Divide mixture evenly between 6 lightly buttered ramekins and bake in a 375° oven for about 20 minutes or until tops are puffed and lightly browned. Serve immediately. Serves 6.
Note: -Soufflés can be assembled several
hours earlier and stored in the refrigerator until baking time.
-Sprinkling tops with a teaspoon of grated Parmesan cheese is
a nice optional.
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