Mushroom and Chèvre Soufflés
Ingredients
- 4 tablespoons unsalted butter, plus softened butter for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 12 ounces shiitake mushrooms, diced and sautéed in butter with 1 teaspoon chopped thyme
- 6 large eggs, separated
- 8 ounces chèvre
- 1/2 teaspoon cream of tartar
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