Mushroom And ChÈvre SoufflÉs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAKE-AHEAD MUSHROOM SOUFFLéS

A soufflé to start always gives your dinner party a 'wow' factor and this make-ahead recipe gives you more time to be the perfect host

Provided by Sara Buenfeld

Categories     Dinner, Starter

Time 45m

Number Of Ingredients 8



Make-ahead mushroom soufflés image

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.

Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 8 grams protein, Sodium 0.41 milligram of sodium

140g small button mushroom , sliced
50g butter , plus extra for greasing
25g plain flour
325ml milk
85g gruyère , finely grated, plus a little extra
3 large eggs , separated
6 tsp crème fraîche
snipped chive , to serve

CHEVRE AND SAUSAGE STUFFED MUSHROOMS

We love stuffed mushrooms, especially when they're stuffed with goat cheese and sausage. The combination of three types of cheese (Chevre, Parmesan, and Gruyere) makes the filling creamy and, when mixed with the browned sausage, gives the filling tons of flavor. If you're not a fan of goat cheese, cream cheese is a great substitute. Before serving, sprinkle with freshly grated Parmesan and you have a great party appetizer.

Provided by Joy Hall @rouxcrew

Categories     Other Side Dishes

Number Of Ingredients 11



Chevre and Sausage Stuffed Mushrooms image

Steps:

  • Preheat the oven to 350 degrees. Wipe the mushrooms with a damp paper towel to remove any dirt.
  • Pop out the stems and finely chop.
  • Set the caps on a parchment paper lined baking sheet.
  • Add the oil to a medium skillet and add the chopped stems, onions, and garlic. Cook until soft and fragrant, about 3 minutes.
  • Remove from skillet and place in medium mixing bowl.
  • Brown sausage in skillet, breaking it apart into small pieces as it cooks.
  • Remove from heat and place in the bowl with the garlic and onion. Cool.
  • When sausage mixture has cooled, add the three kinds of cheese and both peppers. Mix well.
  • Taste and add salt or more pepper as needed.
  • Gently stuff each mushroom cap with a heaping spoonful of the cheese mixture.
  • Brush tops with melted butter.
  • Bake at 350 for approximately 20 minutes or until mushrooms are piping hot and liquid seeps out from under them.
  • Brush tops one last time with melted butter just before plating.
  • Garnish with chives, chopped parsley, or a little grated Parmesan.
  • There always is extra stuffing. Save and use in scrambled eggs the following morning, awesome.

24 - large button mushrooms
2 tablespoon(s) olive oil
1/4 cup(s) finely chopped onion
4 clove(s) finely chopped garlic
1/2 pound(s) sausage, casing removed (Italian or breakfast)
8 ounce(s) Chevre or cream cheese
1/4 cup(s) Parmesan cheese, grated
1/4 cup(s) Gruyere cheese, grated
1/2 teaspoon(s) black pepper
dash(es) cayenne pepper
- butter, melted

GARLIC MUSHROOM SOUFFLE

Make and share this Garlic Mushroom Souffle recipe from Food.com.

Provided by 199949

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11



Garlic Mushroom Souffle image

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.

12 ounces mushrooms, chopped
4 tablespoons butter
1 tablespoon lemon juice (lime also works fine)
3 -4 garlic cloves, diced
3 tablespoons parsley, chopped
2 tablespoons flour
1 cup milk
2 egg yolks
2 egg whites
salt
pepper

CHEVRE CHEESE STUFFED MUSHROOMS

These differ slightly from the more conventional mushrooms which are stuffed mostly with dry ingredients. This has a creamy base which is lovely. I have substituted mild blue cheese, and also boursin for the Chevre, and that is also wonderful.

Provided by RSHDiva

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5



Chevre Cheese Stuffed Mushrooms image

Steps:

  • Clean and remove cap from stuffing mushrooms.
  • Melt butter in frying pan and saute mushrooms until they lose some of their water. Remove mushrooms to a small cookie sheet and cool slightly.
  • Fill the cavity with a spoonful of Chevre. Sprinkle top with breadcrumbs. Dust tops with parmesan cheese.
  • Bake in 350° oven for 20 minutes or until cheese is melted.

Nutrition Facts : Calories 260.2, Fat 21.4, SaturatedFat 13.7, Cholesterol 55.2, Sodium 421.2, Carbohydrate 8.3, Fiber 1.1, Sugar 2.6, Protein 10.5

10 ounces stuffing mushrooms
1/4 cup butter
4 ounces chevre cheese or 4 ounces other mild goat cheese
1/4 cup seasoned bread crumbs
2 tablespoons shredded parmesan cheese

MUSHROOM AND CHEVRE SOUFFLES

Categories     Egg     Breakfast     Brunch     Bake

Yield 7 souffles

Number Of Ingredients 1



MUSHROOM AND CHEVRE SOUFFLES image

Steps:

  • Alternatively bake the 7 cup souffle at 375° for 45 minutes.

Replace the Gruyere in the Gruyere Souffles with 8 oz chevre and stir in 12 ounces diced shiitake mushrooms sauteed in butter with 1 teaspoon chopped thyme.

More about "mushroom and chÈvre soufflÉs recipes"

HOW TO MAKE A CHEESE AND MUSHROOM SOUFFLé
Web Dec 2, 2021 Once combined, gently add in the mushrooms and cheese. In a separate bowl, use an electric mixer to beat the cream of tartar and egg whites until stiff peaks form. Gently fold the egg whites into the soufflé …
From vidacap.com
how-to-make-a-cheese-and-mushroom-souffl image


BEST CHEESE AND MUSHROOM SOUFFLé RECIPE - HOW TO …
Web Apr 6, 2021 Put the dish in a roasting pan, and pour boiling water halfway up the sides of the Soufflé dish.Bake on the lower rack of the oven for 30 minutes.When taking out the Soufflé, you may like to sprinkle the top …
From food52.com
best-cheese-and-mushroom-souffl-recipe-how-to image


CHEVRE STUFFED MUSHROOMS WITH SUN-DRIED TOMATOES
Web Jul 7, 2020 Remove stems from mushrooms and chop. In a small bowl, combine mushroom stems, chevre cheese, chopped sun-dried tomatoes and green onion. Stuff mushroom caps with goat cheese mixture. Bake …
From trialandeater.com
chevre-stuffed-mushrooms-with-sun-dried-tomatoes image


MUSHROOM SOUFFLé - CHEF MICHAEL SALMON
Web May 6, 2022 Cooking time 45 minutes Ingredients 1 pound black trumpet mushrooms (or other mushrooms) 2 Tablespoons unsalted butter, at room temperature 5 eggs, …
From chefmichaelsalmon.com
Cuisine French
Category Appetizers
Servings 4
Total Time 1 hr 15 mins


SPINACH AND MUSHROOM SOUFFLE - MAYO CLINIC
Web Apr 23, 2016 Heat a medium saute pan over medium heat. Add the butter, and saute the spinach and mushrooms. Season with salt and pepper. Drain any excess water off the …
From mayoclinic.org


GOAT CHEESE & MUSHROOM PHYLLO SOUFFLE - ATHENS FOODS
Web Fold in one third of the whites into the cheese mixture, then gently fold in remaining whites. Spoon about 1 tablespoon of the mushroom mixture into each phyllo shell. Divide the …
From athensfoods.com


BEST CHEESE SOUFFLé RECIPE - FOOD & WINE
Web Apr 24, 2023 Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano-Reggiano. In a medium saucepan over medium-high heat, melt butter. Stir in flour to make a paste. Gradually ...
From foodandwine.com


TWICE BAKED CHEESE & MUSHROOM SOUFFLéS RECIPE - TASTE OF FRANCE
Web Dec 21, 2020 Cook on a low heat until the sauce has thickened. Stir in the nutmeg, chilli powder, chives and 150g cheese. Whisk until the cheese has melted then whisk in the …
From tasteoffrancemag.com


MUSHROOM AND CHèVRE SOUFFLéS RECIPE | KEEPRECIPES: …
Web Ingredients: 4 tablespoons unsalted butter, plus softened butter for brushing 1/4 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup plus 2 tablespoons all-purpose flour 1 1/2 …
From keeprecipes.com


MUSHROOM AND GOAT CHEESE SOUFFLé - MON PANIER LATIN
Web Easy For: 2 people Preparation: 10 minutes Cooking: 30 minutes The ingredients 100gr mushrooms 80gr goat cheese 2 eggs 1 tbsp Parmesan butter 2 tbsp flour 60ml milk salt pepper Preparation steps Preheat the oven at 180ºC and brush 2 …
From en.monpanierlatin.co.uk


MUSHROOM AND CHèVRE SOUFFLéS | LORYANN M. TUCKER - COPY ME THAT
Web 12 ounces shiitake mushrooms, diced and sautéed in butter with 1 teaspoon chopped thyme
From copymethat.com


BEST MUSHROOM AND CHEVRE SOUFFLE RECIPES
Web Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt …
From alicerecipes.com


INDIVIDUAL CHEDDAR MUSHROOM SOUFFLES | CANADIAN LIVING
Web Jan 31, 2008 In large saucepan, melt remaining butter over medium heat; stir in flour and cook, stirring, for 1 minute. Slowly whisk in milk and remaining salt and pepper; cook, …
From canadianliving.com


MUSHROOM CHEESE SOUFFLé | CANADIAN LIVING
Web Jul 14, 2005 Method. Grease 8- x 3-3/4-inch (2.5 L) souffle dish with 1 tsp (5 mL) of the butter; sprinkle side and base with Parmesan cheese until evenly coated. Set aside. In saucepan, melt 2 tbsp (25 mL) of the remaining butter over medium heat. Stir in flour, mustard, thyme, salt and cayenne; cook, stirring, until golden and crumbly, about 2 minutes.
From canadianliving.com


CARAMELIZED SHALLOT AND MUSHROOM SOUP WITH CHèVRE - FRENCH …
Web Nov 20, 2017 Ingredients. Special equipment: A Vitamix or other heavy duty blender or an immersion blender Unsalted butter, 2-3 tablespoons 4 large shallots or 6 medium shallots, sliced into thin rounds
From french-barn.com


MARY BERRY BAKED MUSHROOM SOUFFLéS | BBC2 SIMPLE COMFORTS
Web 1. Preheat the oven to 220°C/200°C fan/Gas 7 and butter the ramekins generously. Lay a piece of kitchen paper in the base of a roasting tin – the paper stops the ramekins …
From thehappyfoodie.co.uk


GRUYèRE SOUFFLéS RECIPE - GRACE PARISI - FOOD & WINE
Web May 16, 2017 In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately …
From foodandwine.com


CHèVRE SOUFFLéS WITH MUSHROOMS AND RED PEPPERS - ENTERTABLEMENT
Web Sep 25, 2022 Heat the oven to 400°F. Butter six 9-ounce or 10-ounce soufflé dishes and dust with parmesan cheese. In a small saucepan, over medium heat, warm the cream …
From entertablement.com


Related Search