Twice baked cheese & mushroom soufflés - Clarence Court Recipes

Ingredients

• 125g mixed wild mushrooms, wiped clean
• 1 cloves garlic crushed
• 1 tablespoon butter
• Sea salt and freshly ground black pepper
• A few sprigs thyme, leaves picked
• 50g butter plus extra for greasing
• A small handful of finely grated mature cheddar
• 40g plain flour
• 1 tablespoon Dijon mustard
• 250ml milk
• A good grating whole nutmeg
• A pinch of chilli powder
• A few chives finely chopped
• 3 large Burford Brown eggs, separated
• 200g mixed strength grated cheese (add some crumbled if you like too like a little soft goat’s or blue)
• 150ml double cream