Preheat oven to 375. In a pan, heat some olive oil and a spoon of garlic compound butter. Add 2 tbsp of chopped white onion, saute, then add 4-5 chopped mushrooms and saute. Add a bit of cooked spinach. Add a little more butter to one side of the pan and add about a 2 tbsp of AP flour. Cook the flour, then mix everything and continue cooking. Add about a cup or so of milk to make a thick sauce. Add salt, pepper, whole grain mustard, and a handful of swiss and gruere cheese. Take off the heat. Add 2 egg yolks to this and mix immediately. Butter two glass bowls (one big and one small), and sprinkle grated permesan cheese to prepare the pan. In a mixer bowl, whip 4 egg whites till stiff. Add a bit of egg whites to the main mixture to lighten and then add everything back to the bowl. Fold and remove in the prepared bowls, and bake for about 20-25 minutes. Serve warm. https://www.epicurious.com/recipes/food/views/spinach-mushroom-and-gouda-souffle-363769