Small Souffles with Mushrooms

Melt 2 tablespoons butter in a small saucepan. Sprinkle the flour on it and cook for 1-2 minutes while stirring. Gradually stir in the milk and simmer for about 5 minutes over low heat. Season with salt and pepper and remove from the heat.

Preheat the oven to 160°C (approximately 320°F). Grease the souffle dishes with butter and dust with flour.

Clean the mushrooms and dice. Peel the onion and dice. Saute the mushrooms and red onion in remaining butter. Continue to saute until all the liquid has evaporated. Stir in the thyme. Season with salt, pepper and nutmeg. Puree the mixture.

Separate the eggs. Whip the egg whites until stiff. Stir the yolks into the mushroom puree. Fold the egg whites and cheese into the mushroom mixture. Pour the batter into the ramekins and bake until golden brown about 25 minutes.