This is a rich little dish, so serve it as a main course with fresh accompaniments like a rocket and tomato salad plus some grilled ciabatta slices rubbed with garlic. Yum ..!
Heat the oil and add the mushrooms. Sauté until their juices have evaporated and you’re left with a barely moist, nut-brown mixture. Add the butter and when melted, add the flour and cornflour mixture. Mix well then stir in the milk, whisking until it boils and thickens. Reduce heat and simmer for a minute, stirring all the time. Remove from heat and whisk in the mascarpone or cream cheese. Set aside to cool.
When cool, whisk the Nulaid canola egg yolks into the mixture. Then stir in half the basil, the Gruyere cheese and the nutmeg. Season to taste with the salt and pepper.
Whisk the egg whites stiffly and fold into the sauce mixture. Spoon the mixture into six large ramekins that have been lined with baking paper and sprayed with non-stick spray leaving about one cm space around the top rim for the soufflés to rise. Place them into a baking tray and pour boiling water into the tray until about 2 cm deep. Bake in the oven preheated to 190ºC for 20 – 25 minutes or until firm, golden and puffed. Remove from oven and allow to cool. They will collapse: do not be alarmed. In fact, you can make them hours ahead of serving time.
When you are ready to serve, carefully remove the soufflés from their baking vessels and remove the baking paper. Invert them on 6 small, oven-safe serving dishes and place the dishes on a baking sheet.
Whisk together the cream and remainder of the basil. Pour over soufflés and bake at 190ºC for 10 – 12 minutes or until they’re puffed again. Remove from oven, scatter with micro herbs and serve immediately.
* Nulaid eggs are farm fresh and grain fed and gives you a choice of free-range or canola eggs – their yolks being bright orange from those heart-healthy Omega-3 fatty acids.