Wild mushroom & sun-dried tomato soufflés

Porcini mushrooms, dried	1 ounce
Butter	3 tablespoons +
Parmesan	4 teaspoons
Flour, all purpose	1/3 cup
Milk, room temperature	1 cup
Cheddar, aged sharp, grated	½ cup
Eggs, separated, room temperature	4
Tomatoes, sun-dried in oil, drained, chopped	2
Chives, chopped	1 tablespoon
Salt
Pepper, freshly ground

1. In a small bowl, cover the mushrooms in warm water, and soak for 15 minutes. 
2. Grease four 4-cup ramekins; sprinkle a teaspoon of parmesan into each ramekin, and rotate to coat the sides. 
3. Preheat to 375°F. 
4. Melt the butter in a large skillet, remove from heat, and stir in the flour. 
5. Cook over low heat for 1 minute, stirring constantly. 
6. Remove the pan from heat, and gradually stir in the milk. 
7. Return to heat and bring to a boil, stirring constantly, until the sauce has thickened. 
8. Remove from heat, and stir in the cheddar, salt, and pepper. 
9. Beat in the yolks, one at a time, then stir in the tomatoes and chives. 
10. Drain the mushrooms, coarsely chop, and add to the sauce. 
11. Whisk the whites until they stand with soft peaks. 
12. Mix one spoonful into the sauce, and then carefully fold in the rest. 
13. Divide the mixture among the ramekins, and bake for 25 minutes, or until golden, well risen, and just firm to the touch. 
14. Serve immediately, before they sink! 

Recipe from 500 Slow Recipes.