Mushroom Souffle

Directions

1. 1
   Separate eggs.
2. 2
   Chop onions and mushrooms.
3. 3
   Saute onions, garlic and mushrooms in a 1 Tblsp butter until soft. Chop with a knife or place in food processor and blend coarsely.
4. 4
   Make a thick white sauce.
5. 5
   Melt the butter in a saucepan and add the flour, stirring with a wooden spoon. Gradually add the milk, stirring rapidly with whisk. When blended and smooth, add the salt, pepper, cayenne. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesn't burn.
6. 6
   Remove sauce from heat and whisk in egg yolks, herbs, mushrooms and cheese. Sauce should be thick and creamy.
7. 7
   Whip the egg whites until stiff and gently fold into the mixture, a little at a time.
8. 8
   Spoon into buttered souffle dishes and bake in a hot oven 200C/400F for 20-25 minutes until well risen. Do not open the oven door during cooking.
9. 9
   Serve immediately.