Dou­ble-baked mush­room souf­flés

BBC Easy Cook Magazine - - WEEKEND COMFORT FOOD -

QServes 6

75g but­ter, plus ex­tra for the ramekins 200g ch­est­nut mush­rooms, finely chopped 50g plain flour

300ml hot whole milk

50g gruyère, grated

50g parme­san or veg­e­tar­ian

al­ter­na­tive, grated

3 eggs, yolks and whites sep­a­rated


300ml dou­ble cream

50g baby spinach, roughly chopped

2 tsp Di­jon mus­tard

1 Heat the oven to 220C/200C fan/gas 7. Gen­er­ously but­ter six 100ml ramekins. Lay a piece of kitchen pa­per in a roast­ing tin.

2 Melt 25g but­ter in a large fry­ing pan over a high heat, and fry the mush­rooms for a few minutes. Cover, re­duce the heat and cook for 4 mins. Re­move the lid and fry un­til the liq­uid has evap­o­rated. Re­move the mush­rooms with a slot­ted spoon and set aside.

3 Melt the re­main­ing but­ter in a pan, whisk in the flour and cook for 1 min. Grad­u­ally add the hot milk, whisk­ing over a high heat un­til you have a thick, smooth sauce.

4 Re­move from the heat and beat in the egg yolks, one at a time, un­til smooth. Add the mush­rooms and both cheeses, sea­son, then set aside and leave to cool a lit­tle.

5 Whisk the egg whites to soft peaks. Stir 1 tbsp of whipped egg white into the mix and fold in, keep­ing it light and airy.

6 Di­vide the mix be­tween the ramekins and sit on the pa­per in the tin. Pour boil­ing wa­ter into the tin to come half­way up the ramekins. Bake for 15 mins, un­til risen and lightly golden. Can be made 8 hrs ahead and chilled.

7 Put the cream in a jug and add the spinach and mus­tard. Sea­son and stir to com­bine.

8 Heat the oven to 220C/200C fan/gas 7. Run a knife around the edge of each ramekin and re­move the souf­flés. Sit them, brown-side up in a bak­ing dish, spoon the sauce round them. Re­heat for 12 mins, un­til pip­ing hot.

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