4 tbsp Butter
1 cup Mushrooms, chopped
2 tsp Lime Juice
2 cloves Garlic, crushed
2 tbsp Mixed Herbs
2 tbsp Flour
1 cup Milk
2 Eggs, separated
Salt and Pepper to taste
Grease 4 ramekin cups with a little butter.
Melt about 2 tablespoons of butter in a skillet. Add the mushrooms, garlic and the lime juice and fry for about 2-3 minutes. Transfer the mushroom mixture to a different bowl. Stir in the mixed herbs.
Melt the remaining butter in a pan and add the flour and fry for a minute. Stir in the milk and boil until it thickens. Mix this white sauce into the mushroom mixture. Add the egg yolks, salt and pepper and beat well.
In a separate bowl, whisk the egg whites until they form peaks and stir this into the mushroom mixture. Mix well.
Divide this mixture into the ramekin cups and bake for 10 minutes at 400F. Do not overbake the souffles are they may turn rubbery. The souffles are done when a skewer inserted into them comes out clean. Serve immediately or they may tend to go flat.