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Mushroom Souffle

3/4 pound fresh mushrooms, sliced
6 tablespoons butter, divided use
6 tablespoons all-purpose flour
2 cups milk, scalded
1/2 cup shredded processed cheese spread
1/8 teaspoon liquid hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
6 large eggs

1. In a skillet, saute sliced mushrooms in 3 tablespoons butter until lightly browned. Cover and steam over low heat for 5 minutes. Stir in remaining butter. Gradually add flour and scalded milk. Cook, stirring constantly, until thickened. Mix in shredded processed cheese spread and stir until melted. Add liquid hot pepper sauce, salt, and pepper; remove from heat.
2. Separate eggs and beat yolks with an electric mixer at medium speed until thick; stir into the sauce. Beat egg whites with the electric mixer until stiff peaks form; gently fold into the sauce. Pour into a greased 2-quart souffle dish and place in a pan of warm water.
3. Bake at 350°F (175°C) for about 50 minutes, or until the center is set.

Makes 6 servings.