Make-ahead mushroom soufflés

Recipe uploaded by

Sara Buenfeld

8 ratings

Recipe by Sara Buenfeld

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1. Fry the mushrooms in the butter for about 3 mins, then remove from the heat and reserve a good spoonful. Add the flour to the rest, then blend in the milk and return to the heat, stirring all the time to make a thick sauce. Stir in the cheese, season to taste, then leave to cool.
2. Heat oven to 200C/fan 180C/gas 6. Butter 8 x 150ml soufflé dishes and line the bases with baking paper. Stir the egg yolks into the soufflé mixture, then whisk the egg whites until stiff before folding in carefully. Spoon into the soufflé dishes and bake in a roasting tin, half-filled with cold water, for 15 mins until risen and golden. Leave to cool (they will sink, but they are meant to). You can make the soufflés up to this stage up to 2 days ahead. Cover and chill.
3. When ready to serve, turn the soufflés out of their dishes, peel off the lining paper, then put them on a baking sheet lined with small squares of baking paper. Top each soufflé with 1 tsp crème fraîche and a little cheese, then scatter with the reserved mushrooms. Bake at 190C/fan 170C/gas 5 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.

Per serving

170 kcalories, protein 8g, carbohydrate 5g, fat 14 g, saturated fat 8g, fibre 0g, salt 0.41 g

Latest comments and suggestions

• Alison

  22 December 2007

  Alison rated and commented on this recipe

  

  It would have been good if my boyfriend didn't tell me to do a little dance while making it.

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• Beryl

  28 December 2007

  Beryl commented on this recipe

  Very tasty and great that it could be made ahead.

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• Beryl

  28 December 2007

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• Beryl

  28 December 2007

  Beryl rated this recipe

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• Sally

  05 January 2008

  Sally rated and commented on this recipe

  

  Made this as a starter on Christmas Day, it was so light and delicious, would certainly make this again.

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• Clare

  23 February 2008

  Clare commented on this recipe

  Excellent tasty starter - so easy and beautifully light, will certainly make this again.

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• Heather

  29 March 2008

  Heather rated and commented on this recipe

  

  Wow! Easy and stunning! Have made these twice in one week. Once as a starter for my family for Easter Sunday lunch (everyone was very impressed, even my Dad loved them and he usually swears that he can't stomach cooked cheese!) and then again last night for my friend and me - just the two of us so I had to quarter the quantities as best I could and use just 1 medium egg, which made me a bit unsure whether it would still work but I am delighted to say that they came out fine and tasted wonderful. Will be making these again and again.

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• Alissa

  29 March 2008

  Alissa commented on this recipe

  i made the mushroom souffles which all my family thought tasted delicious but when they were cooked the second time instead of being thick and souffle shaped, were like pancakes! Can anyone suggest what might have gone wrong?

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• louisa

  31 March 2008

  louisa rated and commented on this recipe

  

  absolutely delicious and really easy to make. Made them as a starter for a dinner party and they went down really well.

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• janet1

  16 March 2009

  janet1 commented on this recipe

  Can't rate his highly enough. Did this for a dinner party and everyone thought I'd spent ages in the kitchen. Great that you can do most of the cooking before the guests arrive.

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• Tigz

  27 May 2009

  Tigz rated and commented on this recipe

  

  Fantastic starter which is reliable. So much flavour yet a smallish portion which won't fill up the guests before main course. Have served this several times - it's a hit every time!!!

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• Celine

  02 August 2009

  Celine rated and commented on this recipe

  

  A fantastic starter and very easy way to impress your guests. Will definitely do it again.

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• Frenchie

  12 August 2009

  Frenchie commented on this recipe

  Wonderful starter. Guests really impressed. So good that it could be made ahead, made cooking on the day so easy

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• Fiona

  26 September 2009

  Fiona rated and commented on this recipe

  

  What a prefect dinner party starter! Each of my guests demolished their souffle and as you are able to make it in advance it's just the easiet things to pop in the over to reheat at the last minute. This is now a firm favourite.

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Ingredients

• 140g small button mushrooms , sliced
• 50g butter , plus extra for greasing
• 25g plain flour
• 325g milk
• 85g Gruyère , finely grated, plus a little extra
• 3 large eggs , separated
• 6 tsp crème fraîche
• snipped chive , to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 15 mins

Vegetarian

Ingredients

• 140g small button mushrooms , sliced
• 50g butter , plus extra for greasing
• 25g plain flour
• 325g milk
• 85g Gruyère , finely grated, plus a little extra
• 3 large eggs , separated
• 6 tsp crème fraîche
• snipped chive , to serve

Per serving

170 kcalories, protein 8g, carbohydrate 5g, fat 14 g, saturated fat 8g, fibre 0g, salt 0.41 g

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