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Coat a 6 cup soufflé mold with cooking spray and sprinkle bottom and sides with dry breadcrumbs. Set aside.
Combine flour with pepper and add milk, stirring, until blended. Set aside.
Place yolks in a small bowl and stir well. Set aside.
Coat a small saucepan with vegetable spray and heat until hot. Add mushrooms and sauté over medium heat 2 – 3 minutes. Stir in milk mixture and cook until blended and thickened.
Remove saucepan from heat and gradually stir milk into yolks. Add cheese and onions and return to medium heat for 2 minutes or until thickened. Remove from heat, transfer to a large bowl, stir in mashed potato and set aside.
Beat egg whites with cream of tartar until stiff peaks form. Gradually fold whites into potato mixture. Pour mixture into prepared soufflé mold.
Bake at 375°F (190°C) for 45 minutes or until golden.
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