Title: Mushroom Souffle
Categories: Appetizer
Yield: 6 Servings

1	tb	Butter
250	g	Small mushrooms, sliced
1		Shallot, finely chopped
1	ts	Mixed herbs
1	ts	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

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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