Mushroom Soufflé

• 2 tablespoons butter
• 2 tablespoons flour
• ½ pint

Melt butter in the top of a double saucepan; add flour and cook until the flour just starts to turn golden. Add milk and cook, stirring constantly with a wire whisk, until the sauce is thick and smooth. Add grated Parmesan and salt, cayenne pepper and grated nutmeg, to taste.

Sauté finely-chopped shallot in butter until shallot is transparent; add sliced mushrooms and cook until all the