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
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.
SIMPLE SOUFFLE
My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.-Rosemary McCormack, Pagosa Springs, Colorado
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.
Nutrition Facts :
CHICKEN SOUFFLE
A very tasty dish to prepare a day ahead and have ready for company. Similar to the breakfast egg bakes, but with a twist. (prep time does not include overnight refrigeration).
Provided by LiisaN
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place 2/3 bread crumbs in buttered 10x14 pan.
- Mix chicken, mushrooms, celery, onion,lemon juice, and miracle whip.
- Spread over bread crumbs.
- Spread remaining 1/3 bread crumbs on top.
- Sprinkle with cheese.
- Mix eggs, broth, celery, cream of celery soup, salt, pepper together and pour over fillings.
- Refrigerate overnight.
- Spread the cream of mushroom soup over.
- Set dish out until it reaches room temperature.
- Bake at 350 degrees for 1 hour.
- Add buttered crumbs to top and bake another 15 minutes.
Nutrition Facts : Calories 483.7, Fat 22.8, SaturatedFat 8.4, Cholesterol 236.4, Sodium 1858.2, Carbohydrate 29, Fiber 1.8, Sugar 4.7, Protein 39
EXOTIC MUSHROOM SOUFFLE
This light and tasty souffle is the perfect start to any meal. Exotic Mushrooms and Goats Cheese go great together, so why not try something new!
Provided by lhood13
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 190C/ 170C fan/ gas mark 5
- Slice the Exotic Mushrooms (for guidelines on how to prepare our mushrooms, visit our website www.mushroommeals.co.uk), grate the cheese, chop the sage and separate the eggs into to two separate bowls
- Put a saucepan on to a medium heat and add the butter, once it has melted add in the flour and whisk together to make a thick paste, cook for 1 minute, but don't let it burn. Then slowly whisk in the milk. Remove from the heat and whisk in the egg yolks. You should end up with a smooth paste, golden in colour. Put this mixture into a mixing bowl
- Meanwhile, in a separate frying pan, on a high heat, fry the Exotic Mushrooms in the olive oil and a bit of seasoning. Fry for 2-3 minutes, than add in the sage and cook for a further 3 minutes until golden and crispy. Add to the mixing bowl with the paste along with the grated cheese
- In a separate mixing bowl, whisk the egg whites and cream of tartar until you have soft peaks.
- Gradually fold in the egg whites into the Exotic Mushroom and Goats cheese mixture until it is all fully mixed together. Do this with a metal spoon to make sure you lose as little air as possible.
- Spoon the mixture into ramekins, this mixture will fill 6 ramekins so you have spares if need be (these souffles also freeze well, just freeze them once cooked and cooled. To reheat, defrost the souffles and bake in the oven for 20 minutes at 190C/ 170C fan/ gas mark 5!)
- Place on a baking tray and bake in the oven for 20-30 minutes until risen and golden - serve right away!
MUSHROOM SOUFFLE WITH PECORINO ROMANO
Make and share this Mushroom Souffle With Pecorino Romano recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Position oven rack in the center of oven; preheat oven to 400°.
- Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.
- Heat the oil in a large nonstick skillet over medium heat.
- Add in mushrooms; cook, stirring, until they begin to release their moisture.
- Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.
- Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.
- Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.
- Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.
- Gradually whisk in milk; bring to a boil, stirring constantly.
- Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.
- In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.
- Add in mushrooms and cheese; stir.
- Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.
- Increase speed to high and beat until peaks are stiff and smooth.
- Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.
- Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.
- Put the souffle in the oven and decrease temperature to 375°; bake until the souffle is puffed and golden, 30-35 minutes.
- If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.
Nutrition Facts : Calories 269.8, Fat 20.6, SaturatedFat 9.3, Cholesterol 295.8, Sodium 995.6, Carbohydrate 9.9, Fiber 0.6, Sugar 1.3, Protein 11.8
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
- Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
- Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
- Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
- EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 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.
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- 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.
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