Preheat oven to 375 degrees.  Butter a 2-quart soufflé dish.  Heat the butter in a skillet over medium heat.  When it starts to foam, add the flour and whisk continuously until the mixture turns light brown.  Gradually whisk in the milk, and then the wine.  Continue to stir constantly until the mixture is smooth and thick.  Remove from the heat and add the egg yolks, one at a time, whisking well after each addition.  Stir in the mustard, tarragon and cheese.  Season with nutmeg, salt and pepper to taste.  Beat the egg whites and cream of tartar until stiff.  Gently fold into the soufflé base.  Pour the mixture into the soufflé dish and bake until puffed and golden (about 45 minutes).  Top with mushroom sauce and serve.

​

Wild Mushroom Sauce.  Toss mushrooms, oil and Creole seasoning in a mixing bowl.  Cook the mushrooms in a covered skillet over high heat for 2 minutes.  Uncover and stir-fry for 2 minutes.  Add all but the cream and stir-fry 2 minutes.  Add the cream and simmer for 5 minutes.  This sauce is even better on pasta.