Preheat the oven to 180°C/350°F/gas mark4. Warm a souffle dish and butter well. Soak dried oyster mushrooms in ½ pint milk. Melt 3oz butter in a saucepan, add some chopped garlic and fresh oyster mushrooms and cook until soft. Stir in 3oz flour. Add the milk with the dried mushrooms and bring to simmering point stirring all the while. Gently fold the egg whites into the mixture and pour into the prepared souffle dish. Cook in the oven for 30mins. Serve immediately with fresh, crusty bread and butter.