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

Recipe
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.

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