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1
In a saucepan whisk milk in a stream into flour until smooth.
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2
Add dried porcin i and bring sauce to a boil over moderate heat, stirring and scraping up any fl our clinging to bottom of pan.
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3
Add salt to taste and cook over moderately low heat, stirring, about 5 minutes.
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4
Pour sauce through a sieve into a bowl, pressing hard on mushrooms, and transfe r cooked mushrooms to a cutting board.
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5
Mince cooked mushrooms fine and return to sauce.
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6
Transfer 1/4 cup sauce to a small saucepan and reserve.
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7
Into remaining sauce whisk 3 tbsp Parmesan cheese and salt and pepper to taste and reserve.
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8
In large kettle bring 4 qts water and salt to boil for noodles.
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9
Add noodles and boil 40 seconds.
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10
Drain noodles in colander and transfer immediately to bowl of cold water.
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11
Drain noodles immediately and transfer to a bowl.
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12
In non-stick skillet heat oil over moderately high heat unti hot but not smokin g and stir in fresh mushrooms.
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13
Saute mushrooms, stirring, 1 minute and cook covered, over moderately low heat 3 minutes or until wilted and tender.
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14
Increase heat to moderately high and saute mushrooms, uncovered, stirring until all of liquid mushrooms give off is evaporated.
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15
Stir mushrooms into noodles.
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16
Preheat oven to 375F (190C).
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17
and spray a 9 inch round baking dish or gratin dish with cookin g spray.
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18
In a large bowl with an electic mixer beat egg whites with a pinch salt until teaspoon hey just hold stiff peaks.
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19
Partially fold whites into sauce in bowl and fold noodle mixture in gently.
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20
Transfer mixture to baking dish and sprinkle with remaining 2 tbsp of Parmesan cheese.
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21
Bake in middle of oven 25 minutes or until j ust set in center and slightly puffed.
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22
Preheat boiler.
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23
Add just enough water to reserved sauce in pan to reach consis tency of heavy cream and heat until just heated through.
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24
Broil souffle about 4 inch from heat until crisp and golden, about 30 seconds.
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25
Serve souffle with a small amount of sauce spooned around each serving.
