Heat the oil and sauté the mushrooms 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 cream cheese. Set aside to cool.
Preheat the oven to 190°C.
When cool, whisk the egg yolks into the mixture. Then stir in the basil, Gruyere cheese and 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 rim for the soufflés to rise.
Place them into a baking tray and pour in about 2 cm deep with boiling water. Bake in the oven for 20 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. Let them stand on 6 small, oven-safe serving dishes and place the dishes on a baking sheet.
Mix the cream with the extra basil and pour over the soufflés. Bake in the oven (preheated to 190°C) for 10 – 12 minutes or until they’re puffed again.
Remove from oven, scatter with micro herbs and serve immediately.
Reprinted with permission of I Love Cooking. To visit I Love Cooking's
blog, click here.