1. Preheat oven to 375 degrees. 2. Generously butter and sprinkle with romano cheese, turning dish to coat bottom and sides; of 4 individual 4 inch diameter soufflé dishes set aside. 3. Saute the mushrooms and onions in 1 tablespoon butter for 5 minutes Season with salt pepper and fresh thyme. Add sherry and loosen any goodness from the pan;reduce to almost all the liquid is gone:. 4. ; add remaining 2 tablespoon butter to onions mixture; add flour over low heat; add milk, stirring constantly until thickened. Remove from heat and stir in cheese and pepper sauce. 5. Beat yolks with an electric mixer at medium speed until thick; stir into the sauce. Beat egg whites with the electric mixer until stiff peaks form; gently fold into the sauce. Immediately pour into a prepared souffle dishes. Bake 20 minutes, or until the center is set and tops are browned. 6. The souffle should be slightly firm and springy to the touch in the center when it is done. Remove the souffle from the oven and serve immediately. It will fall, shrinking considerably in volume and producing a somewhat denser mushroom tart. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
