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1
Roast the mushrooms in a 300 degree oven until slightly dried and a lot of their moisture has sweated out. (about 20 minutes)
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2
Melt 2 tablespoons butter and saute' the onions until translucent. Add the parsley to the onions and saute' for a few minutes. Mix in the mushrooms (after you drain the liquid from the roasting pan). Remove from flame.
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3
Make a white sauce: Melt 6 tablespoons of butter in a medium saucepan and when it starts to foam, add the flour and whisk until mixed.
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4
Add the milk and keep whisking until the sauce thickens. Remove from the flame.
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5
Add 1 cup of the white sauce to the mushroom mixture and blend together.
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6
Stir the egg yolks into the mushroom mixture slowly to prevent them from cooking.
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7
Beat the egg whites until they are stiff and then slowly fold them into the mushroom mixture.
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8
Pour into eight 8 ounce ramekins that have been buttered. Put the ramekins in a large pan to fit, and fill to half way up the sides of the ramekins with hot water.
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9
Bake in a 350 degree oven for about 20 minutes, until the tops start to brown and the souffle's are set.
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10
Remove from the oven, cool slightly and remove from the ramekins. (I use a little rubber spatula to flip them cleanly out of the ramekins).
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11
Reheat the remaining white sauce, add 1 cup of cream and 1 cup of grated Gruyere cheese and whisk until blended.
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12
Put the souffle's in a large casserole dish and pour the white sauce over them. Sprinkle extra cheese over each little souffle' and bake in a 350 degree oven until the cheese is melted and the sauce is puffing away.
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13
Serve with a sprinkle of minced parsley.
