Make-ahead mushroom soufflés

Make-ahead mushroom soufflés

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(29 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
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  • 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 eggs, 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.

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Comments, questions and tips

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31st Mar, 2013
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
31st Mar, 2013
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
11th Feb, 2013
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.
27th Jan, 2013
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
22nd Jan, 2013
These didnt work for me - sank down too much, althought tasted delicious.
16th Dec, 2012
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.
24th Oct, 2012
forgot to rate!!!
24th Oct, 2012
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.
6th Aug, 2012
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!!!!
15th Jul, 2012
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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