Looming exams, work projects to complete, entertaining… the end of the year can be stressful and rushed, so we’re all about making dinners easy, tasty and nutritious. Try Mushroom & Cheese Soufflé Toasts https://bit.ly/2MzQXEn. #mushroomsfordinner #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased #ontoast #cheesesouffle #cheeseandmushroom #mushroomsontoast


Mushroom & Cheese Soufflé Toasts

Makes 4



15ml oil

150g Button or Portabellini mushrooms, sliced

3 spring onions, sliced

30ml butter

25ml cake flour

80ml milk, hot

5ml Dijon mustard

50g Cheddar cheese, grated

2 eggs, separated

salt and milled black pepper

4 slices white bread, lightly toasted

5ml parsley, chopped



1 Preheat the oven to 220°C. Heat the oil in a pan and fry the mushrooms for 4-5 minutes. Add the spring onions and cook for another minute. Set aside and reserve one-third for garnish.

2 Melt the butter in a pan, stir in the flour and cook for 3 minutes, mixing well. Add the hot milk, stirring continuously, for 2-3 minutes. Remove from the heat and stir in the mustard and cheese.

3 Allow to cool slightly and stir in the egg yolks and reserved mushroom mixture. Season well with salt and pepper.

4 In a spotlessly clean bowl, whisk the egg whites, using an electric whisk, until soft peaks form. Carefully fold the egg whites into the mushroom mixture.

5 Arrange the toast slices onto a baking sheet and spoon the mixture onto the toasts.Bake for 5-6 minutes or until golden and puffy. Serve at once topped with the reserved mushrooms and some parsley.