1. Melt 1 T butter and green garlic, salt, pepper, lemon juice and water in a saucepan. Cook at a simmer for about 10 minutes, covered. Raise heat and cook additional 5 minutes until liquid has evaporated. Add milk and puree in blender for 1 minute. 2. Preheat oven to 425 F or 218 C degrees. 3. Melt 4 T butter over low heat and add flour to make a roux. Add thyme, parsley, and slowly add garlic puree from step 1. Stir until thick and smooth. 4. Add Gruyere cheese and 2 T Parmesan. Let it cool. 5. Lightly butter 6 (4 oz) ramekins and dust with remaining Parmesan cheese. Beat egg whites to soft peaks and fold half into garlic mixture until barely combined. Fold in the other half and spoon into ramekins. 6. Bake 10 to 15 minutes until puffed and lightly browned. Serve with warm mushrooms over lightly dressed baby arugula. 7. For Mushrooms: 8. Heat 4 T olive oil in pan large enough to hold all mushrooms in one layer and cook over medium heat for 5 minutes. Shake pan and stir. Salt and pepper to taste. 9. For Arugula: 10. Dress arugula with 6 T olive oil, 2 tsp balsamic vinegar, salt and pepper. Plate with mushrooms and souffles. ---------------------------------------------------------------------------
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Ingredients
