Easy Mushroom Swiss Soufflés

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

In saucepan, melt remaining butter over medium heat; stir in flour and cook, whisking, for 2 minutes. Slowly whisk in milk and remaining salt and pepper; cook, whisking, until boiling and thickened, about 3 minutes.

In large bowl, whisk egg yolks; slowly whisk in milk mixture and let stand for 10 minutes.

In separate bowl, beat egg whites until soft peaks form. Gently fold half into cooled egg yolk mixture; fold in remaining egg whites. Fold in mushrooms, cheese and chives. Divide between two greased 10 oz (300 mL) ramekins.

Set ramekins in baking dish; pour enough hot water into dish to come halfway up sides of ramekins. Bake in 400°F (200°C) oven until golden, puffed and centre is set, 25 to 30 minutes.