While not the quickest recipe to try, this Twice Baked Mushroom Soufflé recipe will leave you with a world of flavours.
This recipe serves 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
- Pinch ground nutmeg
- 4 large free-range eggs, separated
- 250 ml cream
- 50 g parmesan cheese, finely grated
- 6x high sided soufflé ramekins
- Leafy green salad, for serving
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 the 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.
- Beat the egg whites until soft peaks form. Thoroughly stir one third of the egg whites into the cheese mixture.
- 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.
- 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.
Twice Baked Mushroom Soufflé Recipe Notes
This Twice Baked Mushroom Soufflé Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.
They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.
Why mushrooms?
These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!
You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.
We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!
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