Morel Souffle

I think I may be the only mother whose 12 year old, when asked what she wants for dinner, responds with morel souffle. Seriously, I have created a monster. I have to give her props though, she did spend many an hour picking these bad boys after hiking an equally long time. Souffles really aren't that hard though providing you have a stand mixer. If I had to whip egg whites by hand, I'd just make an omelette.

Morel Souffle
Ingredients
8 egg yolks
10 egg whites, (room temperature)
Nonstick spray
4 T breadcrumbs
6 1/2 T unsalted butter
3 1/2 T cake flour
1 C milk
1/2 C white wine
1 lb. morel mushrooms, sliced in half (no morels? Just substitute with the mushrooms you do have)
1/4 C scallions
1 tsp truffle salt (no truffle salt? Just use what you have, but the truffle salt does add a lot, so it's worth hunting down)

Preheat oven to 400 degrees. Prepare your souffle dish by spraying and coating with breadcrumbs. 

Heat 2 tablespoons of butter in a saute pan. Add mushrooms and 1/2 tsp truffle salt. Saute until nearly all of the liquid has evaporated. Add the scallions and saute for about a minute. Remove from the pan and set aside in a bowl.

In the same pan, add the remaining butter, and make a roux by whisking in flour for about 1 minute. Whisk in the milk and white wine in a steady stream until the sauce comes to a simmer (not a hard boil) and the sauce thickens. Add remaining truffle salt, egg yolks (one at a time), and the sauteed mushroom mixture. Set aside.

Whisk egg whites in a stand mixer on high until they're stiff, but not dry or broken.

Using a rubber spatula, slowly fold your egg whites into the mushroom mixture. Do not attempt to "mix" the ingredients. Spoon the mixture into the prepared souffle dish, and put into the preheated oven. Turn the heat down to 375 degrees, and bake for 45 minutes. Serve immediately