Mushroom Soufflé

Ingredients

• 4 eggs
• 1 oz Allinson fine wheatmeal
• 1 oz butter
• 6 oz mushrooms
• pepper and salt to taste

Method

1. 1 Peel, wash, and cut mushrooms into small pieces. Stew them in 3/4 cup water for 10 minutes, then drain, reserving 1 cup of the liquid.
2. 2 Melt butter in a saucepan. Stir in wheatmeal, then add the reserved mushroom liquid. Stir constantly until the mixture is smooth, thick, and pulls away from the sides.
3. 3 Stir in the mushrooms and transfer to a bowl to cool slightly. Whisk in the egg yolks one by one, then season with pepper and salt to taste.
4. 4 Whip egg whites to stiff peaks. Gently fold them into the mushroom mixture. Pour into a buttered pie dish or soufflé tin.
5. 5 Bake at 350°F for 15 minutes until puffed and set.