Mushroom Souffle

In a saute pan or skillet, melt the butter and saute the onion until translucent. Add the mushrooms and cook slowly for about 7 to 10 minutes or until most of the liquid has evaporated. Add the flour; cook and stir for 2 or 3 minutes, then mix in the half and half and sherry. Add the parsley, salt, pepper, and cayenne. Cool.

Beat the egg yolks and add to the cooled mushroom mixture. Beat the egg whites until stiff. Fold them gently into the mushroom-egg yolk mixture, then turn into a buttered 6-cup souffle dish. Sprinkle the bread crumbs on top. Bake in a preheated 350 degree oven for about 45 minutes or until the top is firm and golden brown.

This recipe yields 2 or 3 main course servings.