MUSHROOM SOUFFLE

Ingredients:

• 1 tb Butter
• 250 g Small mushrooms, sliced
• 1 Shallot, finely chopped
• 1 t Mixed herbs
• 1 t Chopped parsley
• 1 1/2 tb Butter
• 3 tb Flour
• 1 1/2 c Milk
• 1/2 ts Salt
• 1/4 ts Pepper
• 4 Egg yolks
• 3 tb Grated parmesan cheese
• 2 tb Cream
• 1/4 ts Ground mace
• 1/2 ts Salt
• 1/4 ts Pepper
• 4 Egg whites
• 1 tb Grated parmesan cheese

Preparation:

• 1.
• melt butter in pan and saute next 4 ingredients for 2-3 minutes.
• remove from pan.
• melt butter, add flour, cook 1-2 minutes.
• 2.
• remove from heat, gradually add milk, salt and pepper.
• 3.
• return to heat and stir constantly till mixture boils and thickens.
• 4.
• simmer over low heat 5-7 minutes.
• 5.
• add next six ingredients and mix well, beat egg whites till stiff, fold into sauce mixture.
• 6.
• pour third of the sauce mixture into 4 souffle dishes, sprinkle over half the mushroom mixture.
• repeat layer of sauce and mushroom and end with a sauce layer and sprinkle with cheese. 7. bake at 190 degrees c for 30-35 minutes. 8. serve immediately.