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Member recipe

Exotic Mushroom Souffle

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Serves 6

This light and tasty souffle is the perfect start to any meal. Exotic Mushrooms and Goats Cheese go great together, so why not try something new!

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  • 30g unsalted butter
  • 1 tbsp olive oil
  • 3 level tbsp plain flour
  • 180ml milk
  • 100g Shiitake
  • 80g Eryngii
  • 5g Sage (chopped)
  • 4 large eggs (separated)
  • 200g Hard Goats Cheese (finely grated)
  • 1/4 tsp cream of tartar


    1. Pre-heat the oven to 190C/ 170C fan/ gas mark 5
    2. Slice the Exotic Mushrooms (for guidelines on how to prepare our mushrooms, visit our website, grate the cheese, chop the sage and separate the eggs into to two separate bowls
    3. Put a saucepan on to a medium heat and add the butter, once it has melted add in the flour and whisk together to make a thick paste, cook for 1 minute, but don't let it burn. Then slowly whisk in the milk. Remove from the heat and whisk in the egg yolks. You should end up with a smooth paste, golden in colour. Put this mixture into a mixing bowl
    4. Meanwhile, in a separate frying pan, on a high heat, fry the Exotic Mushrooms in the olive oil and a bit of seasoning. Fry for 2-3 minutes, than add in the sage and cook for a further 3 minutes until golden and crispy. Add to the mixing bowl with the paste along with the grated cheese
    5. In a separate mixing bowl, whisk the egg whites and cream of tartar until you have soft peaks.
    6. Gradually fold in the egg whites into the Exotic Mushroom and Goats cheese mixture until it is all fully mixed together. Do this with a metal spoon to make sure you lose as little air as possible.
    7. Spoon the mixture into ramekins, this mixture will fill 6 ramekins so you have spares if need be (these souffles also freeze well, just freeze them once cooked and cooled. To reheat, defrost the souffles and bake in the oven for 20 minutes at 190C/ 170C fan/ gas mark 5!)
    8. Place on a baking tray and bake in the oven for 20-30 minutes until risen and golden - serve right away!

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