Chicken and Mushrooms Salad
Mushrooms Soufflé
Chicken and Mushrooms Salad
2 cups cooked and cubed chicken breast
2 cups chopped and cooked mushrooms
2 tablespoons mayonnaise
garlic to taste
1 tbs. lemon juice
In a large bowl, combine the chicken and mushrooms.
In a cup, stir together the mayonnaise, lemon and garlic.
Add to the chicken mixture and toss until coated.
Serve on lettuce-lined salad plates.
Mushrooms Soufflé
4 medium size onions very finely chopped
250g (half a pound) sliced mushrooms
1 cup of water or mushrooms broth
1 glass mushrooms broth
4 tbs. floor
2 tbs. butter
4 eggs
salt and pepper to taste
In two tablespoons butter in a heavy skillet, sauté
mushrooms and onion until tender. Mix in broth, floor, salt and pepper.
Simmer for a couple of minutes tossing all the time. Let it cool.
Put eggs and sour cream in a blender. Blend until well mixed.
When mushrooms and onions are cool, mix all the ingredients in a bowl.
Sprinkle a baking dish with some olive oil.
Pour mixture into prepared dish and bake, uncovered for about 20
minutes or until soufflé puffs and top browns. Serve immediately or later, as you wish.
