Double-baked mushroom soufflés

Undated Handout Photo of the mushroom souffle from Simple Comforts by Mary Berry (BBC Books, £26). See PA Feature FOOD Mary Berry. Picture credit should read: Laura Edwards/PA. WARNING: This picture must only be used to accompany PA Feature FOOD Mary Berry

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Nutrition Facts

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.

Brave a cheesy soufflé

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: British

Servings:

Calories: 431kcal

Author: Mary Berry

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