Make-ahead mushroom soufflés

Name: Make-ahead mushroom soufflés
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: French
Ingredients: 140g small button mushroom sliced; 50g butter plus extra for greasing; 25g plain flour; 325ml milk; 85g gruyère finely grated, plus a little extra; 3 large eggs separated; 8 tsp crème fraîche; snipped chive to serve

Sara Buenfeld

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Serves 8

Easy

Prep: 30 mins

Cook: 15 mins

Plus cooling time

A star rating of 4.5 out of 5.43 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

140g small button mushroom

sliced
50g butter

plus extra for greasing
25g plain flour
325ml milk
85g gruyère

finely grated, plus a little extra
3 large eggs

separated
8 tsp crème fraîche
snipped chive

to serve

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Nutrition: per serving

kcal179
fat14g
saturates8g
carbs4g
sugars2g
fibre0.2g
protein8g
salt0.43g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2007

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A star rating of 4.5 out of 5.43 ratings

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