Make-ahead mushroom soufflés

Make-ahead mushroom soufflés

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(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
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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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alissa
29th Mar, 2008
i made the mushroom souffles which all my family thought tasted delicious but when they were cooked the second time instead of being thick and souffle shaped, were like pancakes! Can anyone suggest what might have gone wrong?
heathereilbeck
29th Mar, 2008
5.05
Wow! Easy and stunning! Have made these twice in one week. Once as a starter for my family for Easter Sunday lunch (everyone was very impressed, even my Dad loved them and he usually swears that he can't stomach cooked cheese!) and then again last night for my friend and me - just the two of us so I had to quarter the quantities as best I could and use just 1 medium egg, which made me a bit unsure whether it would still work but I am delighted to say that they came out fine and tasted wonderful. Will be making these again and again.
clarep1
23rd Feb, 2008
Excellent tasty starter - so easy and beautifully light, will certainly make this again.
sallyl
5th Jan, 2008
4.05
Made this as a starter on Christmas Day, it was so light and delicious, would certainly make this again.
Raisin and Dates
15th Nov, 2016
does anyone know if these can be frozen? Question has been asked a few times already but no answer, and also if they can be served cold/// planning for xmas starter, but ovens are always full naturally enough with Christmas dinner,, so I don't understand the heat them in the oven before eating????????????/
gordonbennet
28th Dec, 2007
4.05
Very tasty and great that it could be made ahead.
job01am
22nd Dec, 2007
3.05
It would have been good if my boyfriend didn't tell me to do a little dance while making it.

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