150g chestnut mushrooms, finely sliced
3 medium eggs
A small handful of grated gruyere cheese
A splash of milk
Salad to serve
preparation 2 mins • you cook for 17 mins •
Watch a 30 second preview of my cook-along video below
These light, fluffy bites of mushroom heaven are baked twice, meaning that, unlike traditional soufflés, they're not intended to be tall towers that must be served immediately. You can do Part One of the recipe in advance (taking you up to the point where the soufflés are cooled, before they are baked for the second time). This makes these starters perfect for a dinner party - just pop them in the oven for five minutes before you're ready to eat. This is a two part recipe. In Part One we make the soufflés. In Part Two we turn them out and bake them again.
2 ramekins -greased and bases lined with baking parchment
Large frying pan/wok
Large metal bowl
Large mixing bowl
Small bowl for the mushroom mix
Large metal spoon
Spoon to stir
Before you start, preheat your oven to 170c. Have all the ingredients & equipment out and plugged in. Put a frying pan/wok on the hob on a high heat and click here!
Before you start, preheat your oven to 200c. Have your cooled (and sunken) soufflés ready and click here!