Make-ahead mushroom soufflés

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• 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

  Beryl rated this recipe

  

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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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• mrsl3286

  14 December 2009

  mrsl3286 commented on this recipe

  Help - what is 325g milk in fl oz please?

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• Staggerlee

  04 April 2010

  Staggerlee rated and commented on this recipe

  

  I've made these numerous times and think they are fantastic. If you are having a heavy main course, these are s perfect starter. As they are so light and tasty you will find that it increases your appetite for the rest of the meal.

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• Harriet-R

  06 June 2010

  Harriet-R commented on this recipe

  Excellent. Tasty and light. I halved the recipe (with the help of digital scales!) and worked absolutely fine. I also used a few exotic mushrooms to put on the top as they looked prettier.

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• bakerDan

  28 August 2010

  bakerDan rated and commented on this recipe

  

  Halved the recipe and used 2 medium eggs. Was a great starter before a lovely fillet of beef and raspberry almond tart for dessert. All went down really well. I impressed myself!! Very delicious and simple to make.

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• wildflower

  10 November 2010

  wildflower rated and commented on this recipe

  

  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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• JG

  08 January 2011

  JG rated and commented on this recipe

  

  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.

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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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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
• 325ml 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, sugar 2g, salt 0.41 g

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