MUSHROOM SOUFFLÉ
This soufflé is substantial enough to be an entree for a light supper.
        Serves 6
5 tbls        butter or margarine
1 lb        mushrooms, chopped (fresh Shiitake are the best)
3            shallots or green onions (white part only), finely chopped
5 tbls        all-purpose flour
1/3 cup      Cream Sherry or Madeira
3/4 cup      milk
1 tsp          salt
9            eggs, separated
     Melt butter in a large saucepan.  Add mushrooms and shallots and simmer rapidly, stirring, until all liquid has cooked away.  Stir in flour; blend in gradually the Sherry (or Madeira), milk, and salt.  Cook, stirring until thickened.  Remove from heat and beat in the egg yolks.  Whip egg whites until they hold short distinct peaks.  Fold about half of the whites very thoroughly into the sauce.  Fold in remaining whites as thoroughly as you like.
     Pour into a well-buttered 2-1/2 quart soufflé dish.  Run tip of spoon or knife around top within an inch or two of the rim if you want the soufflé to form a top-knot.  Bake in a 375 degree oven for 40 minutes.

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