Mushroom And Cheese Soufflé

• 1/2 pound fresh, mushrooms (I use Shitake)
• 1 medium shallot diced
• 1 large clove of garlic crushed
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups hot milk
• 1 cup grated Gruyere (or cheese of you're choice)
• 2 tablespoons finely grated Parmesan Cheese
• 6 egg yolks
• 7 egg whites
• 1 teaspoon dry Herb' De Provence seasoning
• A pinch of freshly grated Nutmeg

1. Directions:Preheat the oven to 425 degrees F. In a large skillet melt butter, saute shallot, and very fine chopped mushrooms until lightly browned.Add salt and pepper to taste, Herb De Provence (Crushed in your palms to release the fragrant oils of the herbs).Add the pinch of Nutmeg, and garlic, slowly saute for another few minutes constantly stirring (don't burn the garlic).Mix in the flour, cook for 2-3 minutes, slowly whisk in the hot milk.
2. Take of the mushroom Bechamel of the stove, and mix in the cheese.Cool for a few minutes and carefully steer in egg yolks.Put the egg whites in a clean bowl, add a pinch of salt, and beat until medium peaks form.Fold in to the Bechamel, mushroom mixture.Grease a large Souffle dish with butter, and sprinkle the bottom and the sides with Parmesan.Pour the Souffle batter into the dish.
3. Put the dish in a roasting pan, and pour boiling water halfway up the sides of the Souffle dish.Bake on the lower rack of the oven for 30 minutes.When taking out the Souffle, you may like to sprinkle the top with black sesame seeds for contrast. Serve immediately.

mushrooms, shallot, clove of garlic, butter, flour, hot milk, gruyere, parmesan cheese, egg yolks, egg whites, seasoning, nutmeg

Taken from food52.com/recipes/11062-mushroom-and-cheese-souffle (may not work)