Peheat the oven to 200℃ - 392℉

• Butter the ramekins generously. Place the ramekins in a flat, deep roasting dish and set aside.
• Heat a drizzle of olive oil in the large frying pan. Cook the mushrooms until golden brown. Season lightly and set aside to cool.
• Once cool, divide the cooked mushrooms amongst the buttered ramekins.
• Melt butter in a medium sized saucepan and scatter over the flour. Cook the mixture, moving it around the pan with a spatula.
• Switch to a whisk and pour in the milk very gradually while constantly whisking to keep the mixture smooth. Cook over medium high heat until béchamel thickens.
• Remove from the heat and add the parmesan, Dijon and nutmeg. Season with salt and pepper, to taste.
• Beat in the egg yolks, one at a time, until fully incorporated. Set aside.
• Beat the egg whites until soft peaks form. Stir one third of the egg whites into the cheese mixture thoroughly.
• Very gently fold the remaining two thirds of the egg whites in, keeping as much air in the mixture as possible.
• Divide the mixture evenly between the buttered ramekins. Pour enough boiling water into the tin to come halfway up the sides of the ramekins.
• Bake the soufflés for 15 minutes until puffed up and lightly golden.
• Remove from the oven, and allow to cool.

Switch off the oven:

• Run a knife around the edge of each soufflé to loosen.
• Gently unmold the soufflés into a buttered serving dish that can fit all 6. Turn them out, mushroom side up.
• Pour over the cream and finish with the grated parmesan.

Preheat the oven to 180℃ - 350℉

• Bake for 15 – 20 minutes until puffed up once again and the cream has thickened and caramelised.

Serve straight away with a lightly dressed green salad on the side.

Enjoy the cooking and the togetherness this Festive Season!