Mushroom Souffle Recipe

Name: Mushroom Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onions medium; 3 cups mushrooms; 1 teaspoon garlic crushed; 75 grams butter; 1 cup flour plain; 1 cup milk; 1 cup cream; 1 cup Parmesan cheese; 1 teaspoon fresh herbs chopped; salt; pepper; 1 teaspoon cayenne pepper; 5 eggs

Servings: persons

1 onions medium
3 cups mushrooms
1 teaspoon garlic crushed
75 grams butter
1 cup flour plain
1 cup milk
1 cup cream
1 cup Parmesan cheese
1 teaspoon fresh herbs chopped
salt
pepper
1 teaspoon cayenne pepper
5 eggs

1
Separate eggs.
2
Chop onions and mushrooms.
3
Saute onions, garlic and mushrooms in a 1 Tblsp butter until soft. Chop with a knife or place in food processor and blend coarsely.
4
Make a thick white sauce.
5
Melt the butter in a saucepan and add the flour, stirring with a wooden spoon. Gradually add the milk, stirring rapidly with whisk. When blended and smooth, add the salt, pepper, cayenne. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesn't burn.
6
Remove sauce from heat and whisk in egg yolks, herbs, mushrooms and cheese. Sauce should be thick and creamy.
7
Whip the egg whites until stiff and gently fold into the mixture, a little at a time.
8
Spoon into buttered souffle dishes and bake in a hot oven 200C/400F for 20-25 minutes until well risen. Do not open the oven door during cooking.
9
Serve immediately.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 onions medium, 3 cups mushrooms, 1 teaspoon garlic crushed, 75 grams butter, and more.

Yes, Mushroom Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom Souffle

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