Make-ahead mushroom soufflés

Make-ahead mushroom soufflés

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(20 ratings)

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Cooking time

Prep: 30 mins Cook: 15 mins Plus cooling time

Skill level

Easy

Servings

Serves 8

A soufflé to start always gives your dinner party a 'wow' factor and this make-ahead recipe gives you more time to be the perfect host

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
170
protein
8g
carbs
5g
fat
14g
saturates
8g
fibre
0g
sugar
2g
salt
0.41g

Ingredients

  • 140g small button mushrooms, sliced
  • 50g butter, plus extra for greasing
  • 25g plain flour
  • 325ml 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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Method

  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.

Recipe from Good Food magazine, December 2007

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Comments

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koolk_2009's picture

Made these for Christmas day starters, they were delicious, light and fluffy and easy to reheat. I did use 5 medium eggs and cooked them for 25 minutes, you just need to use a bit of common sense to see when they're cooked. I will definitely make again for an easy showstopping starter.

paulundsteph's picture

Has anyone tried freezing these ?

christine-mac's picture

Can I freeze this recipe? It sounds delicious.

helbobs's picture

I agree with Barbara,can't see why you have to put the ramekins in hot water.yes they don't come out cooked around the sides ,they look anaemic.i think it's best to just put them straight onto oven shelf.maybe it's to stop the bottoms from burning.whichever way you do them for sure they will come out brilliant

helbobs's picture

Absolutely lovely.i did the recipie to plan but added a little garlic salt at the folding of the egg white stage.i used emmental( don't know how you spell it) because couldn't get gruyere cheese overall gorgeous and yes a WOW factor at the table.light and fluffy.i served it with extra sliced mushrooms and rocket salad.would deffo recommend.....make sure you fill the ramekins to the top for optimal rising.perfect for pre assembling before a party..good all rounder

bjcfbjcf's picture

Adding cold water to the baking tray is, I fear, a mistake. I did these on a practice run for a dinner party. Thank goodness I did! The souffles either need more cooking or ramekins should be placed in hot water NOT COLD. The souffles were barely cooked and once I'd turned them out of the ramekins for the final cooking they collapsed into a soggy, eggy mess. Such a disappointment but luckily no harm done on the night as I simply cooked something else.

gingernb's picture
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This is the first time i have made a souffle and it was great. Turned out really well and very impressive. Will make again!

beatletx2011's picture

These didnt work for me - sank down too much, althought tasted delicious.

veedee's picture
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What an easy but superb starter, our guests were very impressed! Really easy to make day before, and then finished them off in the oven - perfect! Will be a favourite with us, no doubt.

rachel_jones's picture
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forgot to rate!!!

rachel_jones's picture
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I made these for a dinner party and they went down a treat. I too had difficulty with my first batch not setting properly, but realised that I had not them in the right kind of roasting tin the first time, using a stoneware roasting dish. I swapped for a metal tin and they came out perfect. It was great to be able to prepare them ahead of time, and just pop them in the oven to reheat, so that when the guests had arrived and drinks were being consumed I could enjoy that rather than slaving over the hot stove.. Will definitely do again.

thejjarteam's picture
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I agree with the previous reviewer - mine went all jelly when i tried to turn them out and were really difficult to get off the baking paper to serve!. They looked nice when in the oven and tasted not too bad but something was a bit wrong - will have another go one day!!!!

prenzie's picture
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I tried this as a starter for a dinner party as it seemed to have an almost fail safe result from all the reviewers. Mine collapsed when I tried to put the creme fraiche and the mushrooms on top! I tried again a few days later and left them in the souffle dishes. But they were not cooked. They rose up really well during the first stage, looked brilliant, tasted really good but the ingredients were almost raw, so I obviously did something wrong. Will try again and see if I can increase my star rating!

fii33ify's picture
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LOVE THIS RECIPE! makes perfect souffles and they can be made ahead. not any fuss either!

crbowers's picture

Can i freeze this?

clairekeelan's picture
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I doubled the ingredients for a big dinner party. Cooking time took 25 mins . Absolutely spectacular .

fii33ify's picture
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so easy and yummy. they stayed so light and can be made ahead of time

jjcale's picture
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this is the second time i have made these for a dinner party they are so easy to make and it is good you can make them the day before. everyone loved them.

jglencross's picture
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Contrary to what's been said by the last reviewer, this isn't actually particularly cheesey. If you don't like gruyere, why make a recipe with it in?! You could easily substitute another cheese in here too.

Recipe is straightforward and delicious - far easier and more reliable than a regular souffle. I used semi-skimmed milk, 40g of butter and half fat creme fraiche to reduce the fat and calories slightly without in any way detrimenting the flavour. I'll certainly make it again.

wildflower196's picture
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should have known by the gruyere- but this is shocking strong cheesey! was ok but wudnt make it again but the actual souffle was surprisingly easy to make- will def make soufffle again- just not using strong cheese!

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