“Pure indulgence in the best way! You can make these simple mushroom and cheese soufflés well ahead of time, then reheat them in the creamy spinach sauce and they still stand tall,” says Mary Berry.
Nutrition Facts
Double-baked mushroom soufflés
Amount Per Serving
Calories 431
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 23g144%
Cholesterol 197mg66%
Sodium 374mg16%
Potassium 354mg10%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 3g3%
Protein 13g26%
Vitamin A 2177IU44%
Vitamin C 3mg4%
Calcium 277mg28%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Double-baked mushroom soufflés
Brave a cheesy soufflé
Servings: 6
Calories: 431kcal
Equipment
- 6 x size 1 (100ml) ramekins
- Roasting tin
- Large non-stick frying pan
- Saucepan
- Jug
- Ovenproof dish
Ingredients
- 75 g butter plus extra for greasing
- 200 g chestnut mushrooms finely diced
- 50 g plain flour
- 300 ml hot full-fat milk
- 50 g Gruyère cheese grated
- 50 g Parmesan cheese grated
- 3 eggs separated
- salt
- freshly ground black pepper
For the sauce
- 300 ml pouring double cream
- 50 g baby spinach roughly chopped
- 2 tsp Dijon mustard
Method
- You will need 6 x size 1 (100ml) ramekins. Preheat the oven to 220C/200C 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 for slipping in the tin.
- Melt 25g of the butter in a large, non-stick frying pan, add the mushrooms and fry them over high heat for a few minutes. Cover the pan with a lid, lower the heat and cook for another four minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and set them aside.
- To make the soufflé base, melt the remaining butter in a saucepan. Whisk in the flour to make a roux and cook for a minute. Gradually add the hot milk and whisk over a high heat until you have a thickened, smooth sauce.
- Remove the pan from the heat and beat in the egg yolks, one at a time, until the sauce is smooth. Add the mushrooms and the cheese and season, then set aside to cool a little.
- Whisk the egg whites until soft peaks form. Stir about a tablespoon of egg whites into the egg and mushroom mixture, and then carefully fold in the remaining egg white a tablespoon at a time, keeping everything light and airy.
- Divide the soufflé mixture evenly between the ramekins and sit them on the paper in the roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake the soufflés for about 15 minutes until risen and lightly golden.
- To make the sauce, pour the cream into a jug and add the spinach and mustard. Season with salt and pepper and stir to combine.
- To serve, preheat the oven to 220C/200C fan/Gas 7. Carefully run a knife around the edge of each ramekin and remove the soufflés. Sit the soufflés, browned side up, in an ovenproof dish, then spoon the sauce around them. Reheat for about 12 minutes until piping hot. Serve with dressed leaves or some brown bread.
Nutrition
Calories: 431kcal | Carbohydrates: 13g | Protein: 13g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 197mg | Sodium: 374mg | Potassium: 354mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2177IU | Vitamin C: 3mg | Calcium: 277mg | Iron: 1mg
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Simple Comforts by Mary Berry is published by BBC Books. Photography Laura Edwards.
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