CORN AND MUSHROOM SAVOURY SOUFFLE 
The souffle is made up of two parts: the first is the base, which if savoury, is a thick flavoured white sauce, made from flour, butter and milk.The way in which the souffle dish is prepared also has an effect of how the souffle will turn out. Well-greased and lined dishes will ensure that the souffle rises evenly, giving a more aesthetic presentation.
Ingredients
Chopped onions
: 1/4 cup
Butter
: 1 tbsp
Green chillies, chopped
: 2
Spring onion, finely chopped
: 1
Coriander leaves, choppped
: 2 tsp
Cream style sweet corn (tinned)
: 200 gm
Fresh mushrooms, chopped
: 75 gm
White sauce
: 1/4 cup
Thick curd
: 1/4 cup
Grated cheese
: 10 gm
Cooking cheese, grated
: 10 gm
Capsicum, cubed
: 1
Pepper
: To taste
Salt
: To taste
Method
- Put the butter into a casserole and microwave high for one minute.
- Add green chillies, onions and spring onion.
- Mix, cover and microwave on high for two minutes.
- Add coriander leaves and microwave high for one minute.
- Put mushrooms in a bowl and add little water.
- Cover and microwave high of two minutes.
- Drain off the water.
- Add cream style sweet corn in the mushrooms and stir well.
- Cover and microwave high for three minutes.
- Mix in the white sauce, curd, salt and pepper.
- Beat the mixture with a spoon till fluffy.
- Cover and microwave high for five minutes.
- Sprinkle both cheeses on top and arrange capsicum pieces.
- Cover and microwave on high for two minutes.
- Serve hot.