Double-baked mushroom soufflés
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
3 eggs, yolks and whites separated
FOR THE SAUCE
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.