Mushroom Dijon Soufflé

Instructions

1. Preheat your oven to 375°F (190°C). Grease a soufflé dish with butter, then lightly dust it with flour.

2. In a skillet over medium heat, melt the butter. Add the diced mushrooms and sauté until they are tender and any liquid has evaporated, about 5-7 minutes.

3. Sprinkle the flour over the mushrooms and cook, stirring constantly, for about 1 minute to create a roux.

4. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the mixture has thickened, about 5 minutes. Remove from heat.

5. In a separate bowl, whisk the egg yolks. Slowly add a ladleful of the hot mushroom mixture to the yolks, whisking constantly to temper the eggs.

6. Pour the egg yolk mixture back into the skillet with the remaining mushrooms. Stir in the Dijon mustard and season with salt and pepper. Stir in half of the grated Gruyère cheese.

7. In a clean, dry bowl, beat the egg whites until stiff peaks form.

8. Gently fold a third of the beaten egg whites into the mushroom mixture to lighten it. Then carefully fold in the remaining egg whites until just combined.

9. Pour the mixture into the prepared soufflé dish. Sprinkle the remaining Gruyère cheese on top.

10. Bake in the preheated oven for 25-30 minutes, or until the soufflé has risen and turned golden brown on top.

11. Garnish with chopped fresh parsley before serving.