Make-ahead mushroom soufflés

Make-ahead mushroom soufflés

  • 1
  • 2
  • 3
  • 4
  • 5
(33 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
koolk_2009's picture
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 ?
christine-mac
1st Jun, 2013
Can I freeze this recipe? It sounds delicious.
helbobs
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
helbobs
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
bjcfbjcf
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.
gingernb
27th Jan, 2013
5.05
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
beatletx2011
22nd Jan, 2013
These didnt work for me - sank down too much, althought tasted delicious.
veedee
16th Dec, 2012
5.05
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
24th Oct, 2012
5.05
forgot to rate!!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?