Cheese Mushroom Souffles

Directions

In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes.

Add seasonings and flour; stir until blended.

Gradually stir in milk and sherry. Blend in egg yolks one at a time.

In a separate bowl, beat egg whites until stiff peaks form.

Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese.

Spoon mixture into buttered individual souffle dishes or single large souffle dish.

Sprinkle remaining cheese on top.

Bake small dishes for 25 to 30 minutes at 375℉ (190℃).

Bake large souffle at 350℉ (180℃) for 35- 40 minutes or until puffy and golden.

Serve immediately.