Individual Cheddar Mushroom Souffles

In large skillet, heat 1 tbsp (15 mL) of the butter over medium-high heat; saute mushrooms with half each of the salt and pepper, stirring occasionally, until golden and no liquid remains, about 5 minutes. Set aside.

In large saucepan, melt remaining butter over medium heat; stir in flour and cook, stirring, for 1 minute. Slowly whisk in milk and remaining salt and pepper; cook, whisking, until boiling and thickened, about 5 minutes.

In large bowl, whisk egg yolks; slowly whisk in milk mixture. Place plastic wrap directly on surface; refrigerate until cool, about 45 minutes.

In separate bowl, beat egg whites until soft peaks form. Gently fold half into egg yolk mixture; fold in remaining egg whites. Fold in mushrooms, cheese and chives. Divide among eight greased 6 oz (175 mL) ramekins.

Set ramekins in roasting pan; pour in enough hot water to come halfway up sides of ramekins. Bake in 400°F (200°C) oven for about 30 minutes or until puffed and set. (Make-ahead: Remove to rack; let cool. Cover and refrigerate for up to 24 hours. Reheat on baking sheet in 400°F/200°C oven until repuffed, about 20 minutes.)

Source : Canadian Living Magazine: December 2007