Twice Baked Mushroom Soufflés
Twice Baked Mushroom Soufflés are an elegant and indulgent dish perfect for special occasions or a sophisticated starter. These light and airy soufflés feature a golden mushroom base, a rich parmesan béchamel, and fluffy egg whites, baked to perfection. Finished with a luscious cream sauce and a second bake for added decadence, they’re served with a fresh, leafy green salad.
Ingredients
- 400 g baby button / portabellini mushrooms
- 50 g butter plus extra for greasing
- 50 g flour
- 300 ml milk
- 75 g parmesan grated
- 2 tsp Dijon mustard
- 1 pinch ground nutmeg
- 4 large free-range eggs separated
- 250 ml cream
- 50 g parmesan cheese finely grated
- 6 high sided soufflé ramekins
- Leafy green salad for serving
Instructions
Method
- Preheat the oven to 200˚C and butter the ramekins generously.
- Place the ramekins in a flat, deep roasting dish and set aside.
- Heat a drizzle of olive oil in a large frying pan.
- Cook the mushrooms until golden brown.
- Season lightly and set aside to cool.
- Once cool, divide the cooked mushrooms amongst the buttered ramekins.
- Melt butter in a medium sized saucepan and scatter over the flour.
- Cook the mixture, moving it around the pan with a spatula.
- Switch to a whisk and pour in the milk very gradually while constantly whisking to keep the mixture smooth.
- Cook over medium high heat until béchamel thickens.
- Remove from the heat and add the parmesan, Dijon and nutmeg.
- Season with salt and pepper, to taste.
- Beat in the egg yolks, one at a time, until fully incorporated.
- Set aside.
Bake
- Beat the egg whites until soft peaks form.
- Stir one third of the egg whites into the cheese mixture thoroughly.
- Very gently fold the remaining two thirds of the egg whites in, keeping as much air in the mixture as possible.
- Divide the mixture evenly between the buttered ramekins.
- Pour enough boiling water into the tin to come halfway up the sides of the ramekins.
- Bake the soufflés for 15 minutes until puffed up and lightly golden.
- Remove from the oven, and allow to cool.
- Switch off the oven.
- Run a knife around the edge of each soufflé to loosen.
- Gently unmold the soufflés into a buttered serving dish that can fit all 6. Turn them out, mushroom side up.
- Pour over the cream and finish with the grated parmesan.
- Bake for 15 – 20 minutes until puffed up once again and the cream has thickened and caramelised.
- Serve straight away with a lightly dressed green salad on the side.
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