Mushroom Souffle

This one requires a little effort, but the results are worth it.

1/2 pound fresh mushrooms, washed, trimmed and chopped
4 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1 cup milk
6 eggs, separated
1/4 teaspoon cream of tartar
Gruyere Sauce

Oven: 350 degrees

Saute mushrooms in 1 tablespoon of butter in a medium-size frying pan for five minutes. Remove from heat.

Melt remaining three tablespoons of butter in a medium-sized saucepan. Blend in flour and salt. Cook, stirring constantly, until bubbly. Stir in milk. Continue cooking until sauce thickens and boils one minute. Cool while beating eggs.

Beat egg whites with cream of tartar in a large bowl until soft peaks form. Beat egg yolks until creamy-thick in a second large bowl. Blend into yolks the cooled sauce, then mushroom mixture. Lightly stir in about one cup of the egg whites. Fold in remaining egg whites until no streaks of white remain.

Pour into an ungreased 8-cup souffle or straight-side baking dish. Gently cut a deep circle in the mixture about an inch in from the the edge with a rubber spatula. This will give the souffle a double-puffed top.

Bake about 45 minutes, or until puffy-firm and golden. Serve at once with Gruyere sauce. Serves six.

Gruyere Sauce

1 tablespoon flour
1 tablespoon butter or margarine
1/8 teaspoon salt
1/8 teaspoon paprika
1 cup milk
1 tablespoon chopped parsley
3 ounces Gruyere cheese, cut in small pieces

Melt butter in a small saucepan. Blend in flour, salt, and paprika. Cook, stirring constantly, until bubbly. Stir in the milk. Continue cooking and stirring until sauce thickens and boils one minute. Stir in cheese and continue stirring until melted. Stir in the parsley. Makes about 1 1/3 cups.

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