Make-ahead mushroom soufflés

Make-ahead mushroom soufflés

  • 1
  • 2
  • 3
  • 4
  • 5
(34 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
11th May, 2012
LOVE THIS RECIPE! makes perfect souffles and they can be made ahead. not any fuss either!
27th Jan, 2012
Can i freeze this?
7th Jan, 2012
I doubled the ingredients for a big dinner party. Cooking time took 25 mins . Absolutely spectacular .
9th May, 2011
so easy and yummy. they stayed so light and can be made ahead of time
8th May, 2011
this is the second time i have made these for a dinner party they are so easy to make and it is good you can make them the day before. everyone loved them.
8th Jan, 2011
Contrary to what's been said by the last reviewer, this isn't actually particularly cheesey. If you don't like gruyere, why make a recipe with it in?! You could easily substitute another cheese in here too. Recipe is straightforward and delicious - far easier and more reliable than a regular souffle. I used semi-skimmed milk, 40g of butter and half fat creme fraiche to reduce the fat and calories slightly without in any way detrimenting the flavour. I'll certainly make it again.
10th Nov, 2010
should have known by the gruyere- but this is shocking strong cheesey! was ok but wudnt make it again but the actual souffle was surprisingly easy to make- will def make soufffle again- just not using strong cheese!


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?