MUSHROOM SOUFFLE

On occasion we use a souffle as a substitute for the starch course in our menus. We may be trying to lighten up a menu or to achieve a flavor or texture only a souffle can lend. This souffle is suited to heartier entrees such as Barbecued Beef Tenderloin.

1/2 pound mushrooms, finely minced
1 tablespoon minced shallots
6 tablespoons butter
3 tablespoons flour
1 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne and freshly grated nutmeg
4 egg yolks, room temperature
5 egg whites, room temperature
1 cup coarsely grated Swiss cheese
2 tablespoons freshly grated Parmesan cheese

Place the mushrooms in a kitchen towel {not terry cloth} and twist it to remove any excess moisture. Melt 3 tablespoons of the butter. Add the mushrooms, shallots, and 1/4 teaspoon salt. Cook 5 minutes. Set aside.
Melt 3 tablespoons butter in a large saucepan and stir in the flour. Cook until thick and bubbly. Remove from the heat and slowly stir in the milk until well blended. Add the remaining 1/2 teaspoon salt, the pepper, cayenne, and nutmeg. Mix well. Return to the heat and bring to a boil and cook 1 minute, stirring constantly  Remove from the heat and beat in the egg yolks one at a time-making sure the first is incorporated before adding the next. Combine the egg yolk mixture with the mushrooms.
Beat the egg whites and a pinch of salt until stiff but not dry. Stir 1/4 of the whites and the Swiss cheese into the egg yolk sauce. Gently fold in the remaining egg whites. Pour into a souffle dish that has been buttered and dusted with 1 tablespoon of the Parmesan cheese. Top with the remaining Parmesan cheese. Place in a preheated 400 degree oven. Immediately reduce the heat to 375 degrees and bake 30-45 minutes. Remove from the oven and serve immediately.
Serves 6.