Garlic Mushroom Souffle

Method

1. I

   Preheat oven to 400°F.

2. II

   Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.

3. III

   Add parley, and tranfer to a medium bowl; set aside.

4. IV

   Melt the rest of the butter, add flour and stir in for 1 minute.

5. V

   Remove from heat and stir in milk.

6. VI

   Return to heat and allow to boil until thickened, while stirring continuously.

7. VII

   Add the sauce to the mushroom mixture.

8. VIII

   Beat in the egg yolks.

9. IX

   Season with salt and pepper to taste.

10. X

    Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.

11. XI

    Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.

12. XII

    Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.

13. XIII

    Serve immediately before they collapse.