Cheddar, Shallot, and Crimini Souffle

I've had 'Mastering The Art of French Cooking' kicking around my apartment for a few weeks, and finally decided to put it to use.

• 3 Tbsp Butter
• 3 Tbsp Flour
• 1 Shallot, chopped finely
• 1 Handful Crimini Mushrooms, diced finely
• 1 cup milk
  
• 1 cup cheddar, grated
• 1 Pinch Cayenne
• 1 Pinch Nutmeg
• 4 Eggs, at room temperature

I used lactose-free milk.

I started off by sauteing the shallots for a minute, then added the mushrooms and sauteed for another few minutes, then reserved. Placed the milk in a small pot to heat gently. Meanwhile, melted the butter in another pot on low heat, added the flour, mixed, and cooked on medium heat for a few minutes. Added the boiling milk, cooked for 1 more minute until thickened, then removed from heat. Cracked and separated the eggs, mixed the yolks and cheese and mushrooms/ shallots into the milk mixture. Beat the eggs until stiffened/ fluffy, mixed 1/4 of it with the milk mixture, folded the rest in gently, poured into a greased pyrex, topped with cheese. Place it into an oven preheated to 400F, then immediately turned it down to 375F and let it bake for 20 minutes before peaking... baked another 7 minutes.

It was delicious. I undercooked it a bit, so it was runny in the middle; not necessarily a bad thing.