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.
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|Serving Size: 1 Serving (456g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 516 (67%)|
|Amt Per Serving||% DV|
|Total Fat 57.3g||76 %|
|Saturated Fat 26.3g||132 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 1399.2mg||431 %|
|Sodium 626.1mg||22 %|
|Potassium 507.3mg||13 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.6g|
|Protein 51.9g||74 %|
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Calories per serving: 769
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