Make-ahead mushroom soufflés

Make-ahead mushroom soufflés

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(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
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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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28th Aug, 2010
Halved the recipe and used 2 medium eggs. Was a great starter before a lovely fillet of beef and raspberry almond tart for dessert. All went down really well. I impressed myself!! Very delicious and simple to make.
6th Jun, 2010
Excellent. Tasty and light. I halved the recipe (with the help of digital scales!) and worked absolutely fine. I also used a few exotic mushrooms to put on the top as they looked prettier.
4th Apr, 2010
I've made these numerous times and think they are fantastic. If you are having a heavy main course, these are s perfect starter. As they are so light and tasty you will find that it increases your appetite for the rest of the meal.
14th Dec, 2009
Help - what is 325g milk in fl oz please?
26th Sep, 2009
What a prefect dinner party starter! Each of my guests demolished their souffle and as you are able to make it in advance it's just the easiet things to pop in the over to reheat at the last minute. This is now a firm favourite.
12th Aug, 2009
Wonderful starter. Guests really impressed. So good that it could be made ahead, made cooking on the day so easy
2nd Aug, 2009
A fantastic starter and very easy way to impress your guests. Will definitely do it again.
vernumt's picture
27th May, 2009
Fantastic starter which is reliable. So much flavour yet a smallish portion which won't fill up the guests before main course. Have served this several times - it's a hit every time!!!
16th Mar, 2009
Can't rate his highly enough. Did this for a dinner party and everyone thought I'd spent ages in the kitchen. Great that you can do most of the cooking before the guests arrive.
31st Mar, 2008
absolutely delicious and really easy to make. Made them as a starter for a dinner party and they went down really well.


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