Preheat the oven to 375F. Grease an 8" souffle dish or 6 ramekins with room temperature butter. Toss the parmesan around the dish until it's evenly covered. Set aside in the refrigerator.

In a saucepan, heat the butter over medium heat until melted. Meanwhile combine all the dries and add it to the saucepan with the butter. Stir to combine. Cook for 2 minutes.

Whisk in the milk and turn the heat to medium high. Bring the mixture to a boil and slowly temper the egg yolks with the hot milk. Once combined, stir in the grated gruyere cheese.

In a stand mixer, whisk the egg whites on medium speed until you achieve stiff peaks. Fold in 1/3 of the mixture until well combined. Fold in the rest carefully making sure not to deflate the mixture. Pour the mixture into the prepared dish and bake immediately for 30-35 minutes. The souffle should have risen considerably and the top should be golden brown. Serve immediately.