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
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
OVERNIGHT MUSHROOM SOUFFLE
A friend got this recipe from a kosher cookbook and I then tried to cut the tons of fat a little. I made the souffle for a brunch today and it was a hit.
Provided by aviva
Categories Breakfast
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
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.
MUSHROOM SOUFFLE
A delicious side dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Saute mushrooms for ten minutes in butter; add bread crumbs, cream salt and paprika.
- Mix well; fold in egg whites.
- Pour into a well-greased casserole dish and set dish into a pan of hot water.
- Bake for 45 minutes.
Nutrition Facts : Calories 175.5, Fat 9, SaturatedFat 5.1, Cholesterol 23.4, Sodium 604.1, Carbohydrate 16.5, Fiber 1.6, Sugar 2.6, Protein 8.3
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
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.
More about "mushroom souffle recipes"
MUSHROOM AND CHèVRE SOUFFLéS RECIPE - GRACE PARISI
From foodandwine.com
5/5 Total Time 45 minsAuthor Grace Parisi
- Preheat the oven to 375° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
- 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 low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms.
- In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately.
BEST CHEESE AND MUSHROOM SOUFFLé RECIPE - HOW TO …
From food52.com
Reviews 3Servings 8Cuisine AmericanCategory Breakfast
HOW TO MAKE A CHEESE AND MUSHROOM SOUFFLé | VIDACAP …
From vidacap.com
MUSHROOM SOUFFLé WITH PARMESAN • DELICIOUS FROM …
From deliciousfromscratch.com
SPINACH AND MUSHROOM SOUFFLé - FRENCH BARN
From french-barn.com
MUSHROOM SOUFFLé - CHEF MICHAEL SALMON
From chefmichaelsalmon.com
Cuisine FrenchCategory AppetizersServings 4Total Time 1 hr 15 mins
MUSHROOM SOUFFLE - RECIPE - COOKS.COM
From cooks.com
TWICE-COOKED MUSHROOM SOUFFLé RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
SAVORY MUSHROOM SOUFFLE : EASY HEALTHY RECIPES FROM DR. GOURMET
From drgourmet.com
EASY MUSHROOM SOUFFLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
MUSHROOM SOUFFLE FOR TWO | BEWITCHING KITCHEN
From bewitchingkitchen.com
FLUFFY MUSHROOM SOUFFLE OMELETTE | REAL FOOD RN
From realfoodrn.com
BAKED MUSHROOM SOUFFLE - MAGIC SKILLET
From magicskillet.com
SPINACH AND MUSHROOM SOUFFLE - MAYO CLINIC
From mayoclinic.org
WILD MUSHROOM SOUFFLé - STEVEN MASLEY MD, LLC
From drmasley.com
MARY BERRY BAKED MUSHROOM SOUFFLéS | BBC2 SIMPLE COMFORTS
From thehappyfoodie.co.uk
MAKING MAYO’S RECIPES: SPINACH AND MUSHROOM SOUFFLé
From newsnetwork.mayoclinic.org
MUSHROOM CHEESE SOUFFLé | CANADIAN LIVING
From canadianliving.com
You'll also love