This recipe is easily increased, you’re only limited by the number of ramekins you own.

Ingredients:

• 5 ounces of button mushrooms, coarsely chopped, and a couple of extra ounces, sliced, for arranging on the tops of the souffles
• 4 Tablespoons of butter, and some for greasing the baking sheet and browning the extra sliced mushrooms
• 4 Tablespoons of flour
• 1 and 2/3 cups of milk
• 3 ounces of grated Gruyere, Emmentaler or a combination of them, and some extra to sprinkle on the tops of the souffles
• 3 large eggs, separated
• 8 teaspoons of creme fraiche or heavy cream

Equipment:

• a frying pan
• a large baking sheet
• Parchment paper (also known as baking paper)
• 8 half-cup size ramekins

• The First Baking: it may be done up to two days ahead:

  1.  Preheat the oven to 350 F. Cut 8 circles from the parchment paper to fit the bottoms of the ramekins.  Butter the ramekins well and line them with the circles of paper:

• 2.  Heat a little butter in the frying pan and fry the sliced mushrooms that will go on top of the souffles until they are golden.  Cool, cover and refrigerate them to use for the second baking of the souffles.  In the same pan, heat the 4 Tablespoons of butter and cook the chopped mushrooms for several minutes until they brown a little.  Add the flour and cook it for a minute, stirring.  Add the milk and continue to stir until a sauce forms and thickens.  Add the 3 ounces of grated cheese, reserving some extra for the second baking.  Add some grinds of salt, pepper and nutmeg and cool the mixture:
• 3.  Beat the egg whites until they are stiff and don’t slide up the side of a tilted bowl:
• 4.  Beat the egg yolks a little, stir them into the mushroom mixture, and fold in the egg whites:
• 5.  Divide the mushroom mixture among the 8 ramekins and place them in a roasting pan.  Fill the pan with cold water to reach half way up the sides of the ramekins:
• 6.  Bake the souffles for about 15 – 20 minutes, or until they are puffed and browned.  Remove them from the roasting pan and let them cool:
• 7.  The souffles will sink.  When they are cooled, cover and refrigerate them until you are ready to bake them a second time and serve them.  (The souffles may be made up to this point a couple of days ahead.):

• The Second Baking:  arrange them on the baking sheet a little ahead of time and bake right before serving:

  1.  Preheat the oven to 375 F.  Cut out 8 4-inch squares of parchment paper.  Streak the baking sheet with butter to hold down the paper squares and place the squares on the sheet:

• 2.  Unmold the souffles, peel off the paper rounds, and place the souffles right-side up on the paper squares.  Over each souffle pour a teaspoon of heavy cream or creme fraiche, sprinkle on some grated cheese and arrange mushroom slices on top:
• 3.  Bake the souffles for about 15 minutes, or until they rise slightly and the cheese bubbles.  Serve them on the parchment squares.  They look nice garnished with Green Onion Curls and fresh black pepper ground over each plate: