Make-ahead mushroom soufflés

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Results 21-37

• wighty

  08 May 2011

  wighty rated and commented on this recipe

  

  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.

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• fiona

  09 May 2011

  fiona rated and commented on this recipe

  

  so easy and yummy. they stayed so light and can be made ahead of time

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• Clarissa

  07 January 2012

  Clarissa commented on this recipe

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

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• Clarissa

  07 January 2012

  Clarissa rated this recipe

  

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• Charlotte

  27 January 2012

  Charlotte commented on this recipe

  Can i freeze this?

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• fiona

  11 May 2012

  fiona commented on this recipe

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

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• Sarah

  15 July 2012

  Sarah rated and commented on this recipe

  

  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!

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• thejjarteam

  06 August 2012

  thejjarteam rated and commented on this recipe

  

  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!!!!

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• Rachel

  24 October 2012

  Rachel commented on this recipe

  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.

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• Rachel

  24 October 2012

  Rachel rated and commented on this recipe

  

  forgot to rate!!!

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• veedee

  16 December 2012

  veedee rated and commented on this recipe

  

  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.

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• Trixy

  22 January 2013

  Trixy commented on this recipe

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

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• GingerNB

  27 January 2013

  GingerNB rated and commented on this recipe

  

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

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• Barbara

  11 February 2013

  Barbara commented on this recipe

  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.

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• Helbobs

  31 March 2013

  Helbobs commented on this recipe

  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

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• Helbobs

  31 March 2013

  Helbobs commented on this recipe

  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

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• Nannymac

  01 June 2013

  Nannymac commented on this recipe

  Can I freeze this recipe? It sounds delicious.

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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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