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Twice Baked Mushroom Soufflés

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.
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Prep Time 25 minutes
Cook Time 35 minutes
Course Culinary Collection
Cuisine French
Servings 6

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.