Souffle D’oeuf Et De Gruyere With Sauteed Mushrooms

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2 tbl butter plus 2 tbl for ramekins

1/3 c flour

2/3 c milk

1 c ricotta

4 egg yolks

2 tbs each: chopped parsley, thyme, rosemary

1/3 c grated gruyere cheese

6 egg whites

1 tbl butter

3 cups assorted mushrooms

1 tsp finely chopped rosemary

salt and pepper to taste

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