Magical Spinach and Mushroom Souffle

That's right boys and girls, last night I made my first souffle and it turned out quite well. Here is the recipe, slightly modified, from Nicola Graime's COMPLETE VEGETARIAN cookbook. P.S.- Polly and Andrew, it takes a little while to put together but I think you might dig it.

8 oz/half a bunch fresh washed spinach (or 4 oz frozen)
4 tablespoons/ a half stick of butter
1 clove garlic, sliced
6 oz sliced mushrooms (any variety)
(1/2 cup diced firm tofu, optional)
1 cup milk
3 tablespoons flour
6 eggs, whites and yolks seperated
salt, pepper and a pinch of nutmeg
1/4 cup grated parmesean cheese

1.)Preheat oven to 375. Thoroughly grease a 4+ cup casserole dish and sprinkle a lil cheese on the sides.

2.) Steam spinach 3-4 minutes. Let cool and squeze out extra water and chop.

3.) Melt butter and saute mushrooms until tender. Turn up heat and cook off extra liquid, then add the spinach and set aside.

4.)In a saucepan, heat milk to a boil. In a seperate bowl, combine egg yolks and flour. Pour milk over eggs and flour and stir well. Return to heat briefly to thicken.

5.)Add mixture to mushroom and spinach mixture. Add tofu is desired.

6.) Beat egg whites until stiff. Fold whites into mushroom and egg mixture.

7.) Pour into prepared pan, smoothing the top and sprinkle with remaining cheese. Bake 25-30 minutes and serve immediately.