Make-ahead mushroom soufflés

Make-ahead mushroom soufflés

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(36 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 a dairy product made from separating whole milk or cream into fat and…

  • 25g plain flour
  • 325ml milk



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

  • 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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Porty Shopper's picture
Porty Shopper
30th Oct, 2019
I made this for a dinner party for 8 people. It was a very straight forward recipe and the finished dish was super. Definitely use hot water for the ban Marie. Everyone really enjoyed this light starter.
23rd Jun, 2019
Made this a week in advance and froze the soufflés. It worked a treat & the soufflés were fantastic, really light & fluffy. Tasted spectacular. And meant very little to do on the day! Only adaptation to the recipe was a little English mustard in the sauce.
5th Jan, 2019
I quartered the recipe as I just wanted to serve two soufflés and this was easily done, so a good indicator that this is an adaptable recipe. The gruyère gave it a lovely cheesiness, whilst still being light. Served with a salad it makes a great main course.
Michael Reynolds's picture
Michael Reynolds
16th Dec, 2017
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 . .
8th Jun, 2017
Delicious, made this for my practise GCSE practical. It is both simple and contains high level skills (and mushrooms).
29th Jun, 2016
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
4th Jun, 2016
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.
20th Apr, 2016
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.
27th Dec, 2015
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.
21st Dec, 2015
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.


Chenai Mushore's picture
Chenai Mushore
21st Feb, 2020
do you have to bake it in a tin of cold water? i dont understand this
Barney Good Food's picture
Barney Good Food
24th Feb, 2020
Yes, you pour cold water into the tin, the soufflé into the tin of cold water and then everything into the oven. I Hope that makes things clearer?
Chenai Mushore's picture
Chenai Mushore
24th Feb, 2020
yes thank you!
Penny D
29th Jan, 2020
I see in the picture of the finished souffle that it's served on the baking paper. Does that mean it won't come off the parchment for some reason, or is it for effect?
lulu_grimes's picture
30th Jan, 2020
I think that the parchment is for effect - to stop the plate looking so bare. This is an old recipe and we've moved on in terms of food photography!
Penny D
30th Jan, 2020
Thank you for responding!
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?
15th Oct, 2013
Has anyone tried freezing these?
goodfoodteam's picture
19th Dec, 2017
Thanks for your question, no simply stir in the milk and stir until smooth.
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