Mushroom And Chèvre Soufflés

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4 tablespoons unsalted butter, plus softened butter for brushing

1/4 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup plus 2 tablespoons all-purpose flour

1 1/2 cups milk

3/4 teaspoon salt

1/4 teaspoon cayenne

12 ounces shiitake mushrooms, diced and sautéed in butter with 1 teaspoon chopped thyme

6 large eggs, separated

8 ounces chèvre

1/2 teaspoon cream of tartar

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