Mushroom Souffle With Pecorino Romano

• 1/2 cup freshly grated pecorino romano cheese, plus more for the souffle dish
• 1 tablespoon extra virgin olive oil
• 6 ounces cremini mushrooms, trimmed, wiped clean, and finely chopped
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 1 garlic clove, minced
• 2 teaspoons kosher salt
• fresh ground black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 5 large eggs, separated, at room temperature
• cream of tartar (a pinch)

1. Position oven rack in the center of oven; preheat oven to 400u0b0.
2. Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.
3. Heat the oil in a large nonstick skillet over medium heat.
4. Add in mushrooms; cook, stirring, until they begin to release their moisture.
5. Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.
6. Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.
7. Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.
8. Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.
9. Gradually whisk in milk; bring to a boil, stirring constantly.
10. Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.
11. In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.
12. Add in mushrooms and cheese; stir.
13. Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.
14. Increase speed to high and beat until peaks are stiff and smooth.
15. Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.
16. Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.
17. Put the souffle in the oven and decrease temperature to 375u0b0; bake until the souffle is puffed and golden, 30-35 minutes.
18. If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.

freshly grated pecorino romano cheese, extra virgin olive oil, cremini mushrooms, parsley, fresh rosemary, thyme, garlic, kosher salt, fresh ground black pepper, unsalted butter, allpurpose, milk, eggs, cream of tartar

Taken from www.food.com/recipe/mushroom-souffle-with-pecorino-romano-265018 (may not work)