Make-ahead mushroom soufflés

Make-ahead mushroom soufflés

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(30 ratings)

Prep: 30 mins Cook: 15 mins Plus cooling time

Easy

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
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Ingredients

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

    Butter

    butt-err

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

  • 25g plain flour
  • 325ml milk

    Milk

    mill-k

    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

    Gruyère

    groo-ee-yeah

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

  • 3 large eggs, separated
    Eggs

    Egg

    egg

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

  • 6 tsp crème fraîche
  • snipped chive, to serve

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.

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Comments, questions and tips

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Michael Reynolds's picture
Michael Reynolds
16th Dec, 2017
5.05
made these a week before christmas as a practice run for a starter for christmas day meal . . lovely turned out really well and yes use hot water and cook for 18-20 mins initially then the last stage i did them for about 15 i would recommend this . .
Breeliant
8th Jun, 2017
5.05
Delicious, made this for my practise GCSE practical. It is both simple and contains high level skills (and mushrooms).
vonalon
29th Jun, 2016
5.05
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
4th Jun, 2016
5.05
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
20th Apr, 2016
5.05
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
27th Dec, 2015
5.05
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
21st Dec, 2015
5.05
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
1st Jan, 2015
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
4th Jan, 2014
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
15th Oct, 2013
Has anyone tried freezing these ?

Pages

Megan Irwin's picture
Megan Irwin
18th Dec, 2017
In the first step it says "Add the flour to the rest, then blend in the milk" is that telling me to use a handheld blender on the floured mushrooms and milk?
paulundsteph
15th Oct, 2013
Has anyone tried freezing these?
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