Recipe - Mushroom Souffle

1 tablespoon Butter
250 g Small mushrooms, cut or sliced up
1 Shallot, finely chopped
1 teaspoon Mixed herbs
1 teaspoon Chopped parsley
1 One half tablespoon Butter
3 tablespoon Flour
1 One half cup Milk
One half teaspoon Salt
One fourth teaspoon Pepper
4 Egg yolks
3 tablespoon Grated parmesan cheese
2 tablespoon Cream
One fourth teaspoon Ground mace
One half teaspoon Salt
One fourth teaspoon Pepper
4 Egg whites
1 tablespoon Grated parmesan cheese

1. melt butter in pan and saute next 4 ingredients for 23 minutes.
remove from pan. melt butter, add flour, cook 12 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 57 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 cup for 3035 minutes.

8. serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini