MARY BERRY'S DOUBLE-BAKED MUSHROOM SOUFFLéS
These double-baked cheese and mushroom soufflés, from Mary Berry's BBC2 series Simple Comforts, are deliciously luxurious. They're served in a creamy spinach sauce for an extra layer of indulgence.
Provided by Mary Berry
Categories Dinner, Starter
Number Of Ingredients 1
Steps:
- 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 slipping in the tin. 2. Melt 25g (1oz) of the butter in a large, non-stick frying pan, add the mushrooms and fry them over a high heat for a few minutes. Cover the pan with a lid, lower the heat and cook for another 4 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. 3. 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. 4. 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. 5. Whisk the egg whites until soft peaks form. Stir about a tablespoon of egg whites into the egg and mushroom mixture and carefully fold it in, keeping everything light and airy. 6. 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. 7. 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. 8. To serve, preheat the oven to 220°C/200°C 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. Prepare ahead: Can be made up to 8 hours ahead and reheated with the sauce as in step 8.
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.
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