Recipe by Nitra Ladies Auxiliary

Mushroom Souffle

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Parve Parve
Easy Easy
6 Servings
Allergens
50 Minutes
Diets

A quick, easy, and delicious side dish.

Ingredients

Mushroom Souffle

  • 2 medium onions, diced

  • 2 ounces margarine

  • 1 pound mushrooms, chopped

  • 2 medium zucchini, peeled and cubed

  • 2 eggs

Directions

For the Souffle

1.

Sauté onions in melted margarine until golden brown. Add mushrooms and cook for five minutes.

2.

In a two-quart saucepan, cook zucchini for seven to 10 minutes or until almost tender. Drain, mash, and combine with mushrooms.

3.

Beat eggs with fork, add remaining ingredients, mixing well. Combine thoroughly with vegetables.

4.

Pour into a seven-inch round pan. Bake in an oven heated to 350 degrees Fahrenheit for 35 minutes.

Variation:

Sprinkle grated cheese on top and bake for additional seven to 10 minutes.

Credits

Photography and styling by Peri Photography 

Mushroom Souffle

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adina semel
adina semel
8 months ago

Came out very good, I didn’t use onion soup mix or mayonnaise, just spices and breadcrumbs. I also shredded the zucchini instead of boiling and mashing it. I tried it to see if we liked it so I coukd make it for Pesach. Very easily adaptable.

Shira
Shira
1 year ago
Abigail Bergman
Abigail Bergman
2025 years ago

Made the parve version (without cheese on top) and although it looked a little unappetising, it was so delicious that my guests asked me for the recipe! I substituted onion soup mix for chicken soup mix and liked the taste. Also substituted breadcrumbs for cornflake crumbs, but that worked fine. There was a lot of excess liquid, so I would recommend squeezing and draining as much liquid out of the mashed courgettes (that’s zucchini for those in the USA) as possible. Will definitely make again when time permits.

Esther Leah
Esther Leah
Reply to  Abigail Bergman
2 years ago

Courgettes is actually squash, yellow, white, as well as zucchini.