Make-ahead mushroom soufflés

Make-ahead mushroom soufflés

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(21 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
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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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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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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!

tourer-dan's picture
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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.

harrietriall's picture

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.

staggerlee's picture
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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.

mrsl3286's picture

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

fimike13's picture
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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.

dorothyd's picture

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

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

vernumt's picture
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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!!!

moltonbrown's picture

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.

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

alissa's picture

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?

heathereilbeck's picture
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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.

clarep1's picture

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

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

gordonbennet's picture
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Very tasty and great that it could be made ahead.

job01am's picture
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It would have been good if my boyfriend didn't tell me to do a little dance while making it.

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