Make-ahead mushroom soufflés

Make-ahead mushroom soufflés

  • 1
  • 2
  • 3
  • 4
  • 5
(28 ratings)

Prep: 30 mins Cook: 15 mins Plus cooling time


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

  • Vegetarian

Nutrition: per serving

  • kcal170
  • fat14g
  • saturates8g
  • carbs5g
  • sugars2g
  • fibre0g
  • protein8g
  • salt0.41g
Save to My Good Food
Please sign in or register to save recipes.


  • 140g small button mushroom, sliced
  • 50g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 325ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g Gruyère, finely grated, plus a little extra



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 3 large egg, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 6 tsp crème fraîche
  • snipped chive, to serve


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (43)

vonalon's picture

Gorgeous. I made this recipe gluten free twice over Christmas. Now if I could just remember if I used Cornflour or Dove Farm plain flour that would be great

h.davies's picture

Made these for a dinner party last night. First batch flopped when I tipped them out of the dishes so took some of the advice in comments here and tried again with hot rather than cold water, and cooking time of 22 mins rather than 15. Second batch were perfect and enjoyed by everyone. Nice easy recipe when you have the timings etc right. Will definitely be making them again.

SueHS's picture

This is a lovely recipe, and I found it was even tastier with a teaspoon of French mustard added to the mix. I would say, having read comments from people disappointed it didn't rise etc., I did add an extra egg plus I think it is a recipe you have to follow extremely carefully to get a great result. Would thoroughly recommend though as a perfect easy but impressive starter.

mealeysontour's picture

Made these for xmas day starter... Compliments all round, really tasty and easy to do. I cooked them for slightly longer than the recipe, just used my judgement.

leee's picture

Served as a Christmas dinner starter (along with other options) went down exceptionally well. I did a practice run the week before and they came out even better the 2nd time.

maryamos1's picture

My first attempt at a souffle ( and i am over 50).
So easy and went down a storm as a starter for New Years Eve Dinner. Will definitely be serving these in future.

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

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

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

forgot to rate!!!

rachel_jones's picture

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.

thejjarcteam's picture

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

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

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


Questions (1)

paulundsteph's picture

Has anyone tried freezing these?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…