Mushroom Souffle Recipes

OVERNIGHT MUSHROOM SOUFFLE

Steps:

• Saute mushrooms slightly in 1-2 tablespoons butter.
• Set aside.
• Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.
• While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes.
• Spread bread in 9 x 13 pan.
• Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper.
• Spread mixture over bread.
• Cube 4 unbuttered bread slices and sprinkle over vegetable mixture.
• Beat eggs and milk together and pour over second layer of bread.
• Cover and chill overnight.
• The next day spread soup over chilled mixture.
• Butter last 4 slices of bread, cube, and sprinkle over soup.
• Sprinkle cheese over last layer of bread.
• Bake at 325 degrees for 1 hour.
• You may want to cover for part of baking time depending on how brown you like your cheese- I covered the dish at about the halfway point.

GARLIC MUSHROOM SOUFFLE

Steps:

• Preheat oven to 400°F.
• Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
• Add parley, and tranfer to a medium bowl; set aside.
• Melt the rest of the butter, add flour and stir in for 1 minute.
• Remove from heat and stir in milk.
• Return to heat and allow to boil until thickened, while stirring continuously.
• Add the sauce to the mushroom mixture.
• Beat in the egg yolks.
• Season with salt and pepper to taste.
• Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
• Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
• Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
• Serve immediately before they collapse.

MAKE-AHEAD MUSHROOM SOUFFLéS

Steps:

• 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.
• 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.
• 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.

SIMPLE SOUFFLE

Steps:

• In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.

EXOTIC MUSHROOM SOUFFLE

Steps:

• Pre-heat the oven to 190C/ 170C fan/ gas mark 5
• Slice the Exotic Mushrooms (for guidelines on how to prepare our mushrooms, visit our website www.mushroommeals.co.uk), grate the cheese, chop the sage and separate the eggs into to two separate bowls
• 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
• 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
• In a separate mixing bowl, whisk the egg whites and cream of tartar until you have soft peaks.
• 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.
• 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!)
• Place on a baking tray and bake in the oven for 20-30 minutes until risen and golden - serve right away!