Soufflé with mushrooms and Gruyère

This dish is like a soufflé that doesn’t rise, so you don’t have to worry about it flopping. But do serve it immediately, as it’s at its best straight from the oven. Serve it with a bowl of bitter green leaves with some bite, such as rocket, baby spinach or radicchio.

Serves 6 Preparation time 30 minutes Cooking time 30 minutes

You need

• 2 tablespoons (30ml) butter • ½ onion, finely chopped • 500g mushrooms, chopped into

bite-sized pieces • ½ teaspoon (2,5ml) salt • 1/3 cup (80ml) dry sherry • 1 tablespoon (15ml) fresh thyme leaves • rocket, baby spinach or radicchio,

to serve

FOR THE BATTER • 3 eggs • ½ teaspoon (2,5ml) salt • 1½ cups (375ml) milk • 2/3 cup (160ml) flour • 60g Gruyère cheese, grated Melt the butter in a pan and allow it to brown slightly. Add the onion and sauté it until soft. Next, add the mushrooms and sauté until most of the liquid has evaporated. Now add the salt, sherry and thyme, and continue sautéeing until the liquid starts to thicken. Season to taste with salt and freshly ground black pepper. ( You can follow the recipe to this stage the night before your dinner party and store it in the fridge.) Heat the oven to 175°C. Transfer the mushroom mixture to an oven-proof pan or tart tin (20cm-24cm in diameter).

Make the batter

Beat the eggs, salt and milk until frothy. Add the flour spoon by spoon while the mixer is running, making sure it is thoroughly incorporated. Pour the batter over the mushroom mixture and sprinkle the cheese over.

Bake the dish for 30-40 minutes until the centre is slightly puffed up and golden brown. Serve it hot with rocket, baby spinach or raddicchio. >