VEGETABLES: You will delight family and friends by taking the time to serve this delicious soufflé.

MUSHROOM SOUFFLE:

1 ½ lb. mushrooms, finely chopped

6 tbsp. butter                                                               

5 tbsp. all purpose flour

5 egg whites                                                                

4 egg yolks

1 green onion, chopped                                               

dash cayenne pepper + ½ tsp. grated nutmeg

1 tsp. salt                                                                    

1 cup scalded milk

Melt 2 tbsp. of the butter in a saucepan over medium-low heat and gently sauté chopped green onion until soft. Add mushrooms and cook slowly for 5-6 minutes.

In another saucepan, melt rest of butter over low heat, stir in the flour, and cook roux for 2-3 minutes. Using a whisk, whisk in the hot milk, whisking continuously to prevent lumps. Bring mixture to a boil over medium heat, whisking constantly.  Add salt, pepper, nutmeg and the mushroom mixture. Cook 5 minutes. Let cool completely.

Preheat oven to 375 degrees F. Prepare the soufflé dish by greasing it and attaching a wax-paper collar to the dish to receive the rising soufflé while cooking.

Stir beaten egg yolks into mushroom mixture. Whip egg whites until stiff but not dry and gently fold it in too. Transfer mushroom mixture to prepared soufflé dish.

Bake soufflé for 35-40 minutes or until it has risen and is golden brown. Serve immediately.