• 3/4 pound assorted wild mushrooms
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon chopped rosemary
• Salt
• Freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 3 large eggs, yolks and whites separated
• 1 cup grated Gruyere
• 1/2 cup grated Parmesan
• 4 tablespoons of soft unsalted butter
• 1/4 cup or so of grated Parmesan for lining the souffle molds

1. To prepare a large soufflé dish, butter the bottom and sides well. Cut a strip of parchment paper 5-inches wide and long enough to wrap around the inside of the soufflé mold. Use the outside of the mold to measure the length. lt’s OK if the ends over lap. Butter both sides of the parchment and press against the sides of the soufflé cup to line. The paper should stick over the edge of the mold by 3 or 4 inches. Place a quarter cup of Parmesan into the paper-lined mold and roll it about until all the sides are coated. Dump out the excess cheese. Molds con be prepared ahead of time and refrigerated overnight, or left at room temperature for 4-6 hours for same day use.
For small soufflés: Butter the souffle molds lightly with the soft butter and dust with Parmesan by placing a small amount of cheese in the bottom of each mold and rolling it around until all-of the sides and bottom are coated. Tap out any excess cheese.

2. Wash and drain the mushrooms well. Trim the ends and slice thinly. Heat a large saute pan over medium heat. Add the olive oil and then the mushrooms. Sauté until the mushrooms exude their liquid. Add the shallot, garlic and rosemary. Continue to cook the mushrooms until their liquid has evaporated and the mushrooms are starting to turn golden. Season to taste with salt and pepper. Cool and reserve.

3. Melt the 4 tablespoons of butter in a heavy bottomed saucepan over medium heat. Add the flour and continue to cook over medium heat while stirring constantly until well combined and thoroughly heated. Remove the pan from heat and add the milk gradually stirring constantly. Each time you add a little milk mix the batter until it is very smooth before adding more milk. Add I teaspoon of salt and a few grinds of black pepper. Place the pan back on heat and stir until the mixture is smooth and pulls away from the sides of the pan. lt will look shiny and thick and smooth in texture. Turn into a mixing bowl.

4. Using a stand mixer fitted with a paddle attachment (or by hand), mix on medium speed to allow some of the steam to escape. Add the egg yolks one at a time. After each egg yolk is added increase the mixer speed to high for l0 seconds to thoroughly incorporate the yolk. Return to medium speed and add the next yolk, repeat until all of the yolks are incorporated. After the last yolk is added beat for 20 seconds on high speed. Return to medium speed and stir in the cheese and the mushroom mixture until well combined.

5. Turn out batter into a large mixing bowl and press plastic wrap against the
surface of the batter. Store at room temperature for up to four hours until ready to use. If you refrigerate the souffle batter it must be brought up to room temperature before incorporating the egg whites otherwise your soufflés will be flat. To speed the warming process along, beat the chilled batter with the paddle attachment on high speed in your mixer for 2 minutes.

6. To finish the soufflés: Position an oven rack in the lower third of the oven. Remove racks above. Preheat the oven to 400 degrees F.

7. Whip the egg whites to stiff peaks with a pinch of salt on high speed. Fold in thirds into the prepared souffle base and mix lightly until the whites are incorporated into the batter. A few streaks of whites are acceptable. Spoon the soufflé batter into the prepared ramekins, almost to the top, and bake until the souffles are well puffed and golden (small souffles take approximately 25 to 30 minutes, large soufflés approximately 45 to 50 minutes).

8. Serve on base plates lined with a folded napkin or paper doilies.

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