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Twice cooked mushroom & cheese souffles


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Melt 90 gm butter in a heavy-bottomed pot and gently sauté the mushrooms until tender, stirring now and again. Remove a few mushrooms and set aside. 
  • Then turn the heat right down, add 50 gm flour and simmer, continually stirring until well combined. 
  • Add 210 ml hot milk and cook until fairly thick, continually whisking.  
  • Then add the garlic, gruyere, parmesan and olive oil. Briefly cook until the cheese is melted, stirring with a wooden spoon as you do so. Turn off the heat and set aside to cool a little. 
  • In the meantime, beat the egg whites until soft peaks form and, in another bowl, beat the yolks until well combined. 
  • Add the egg yolks to the cheese mixture and mix in with a wooden spoon. 
  • Then add the egg whites and fold in, gently stirring. 
  • Brush 4-6 soufflé dishes (or dariole moulds) with melted butter. Spoon in the mixture and smooth the tops.
  • Line a baking tray with folded newspaper and place the dishes on top. Then pour boiling water to about two-thirds up the sides and cook in the oven for about 15-18 mins until the soufflés are puffed and firm to the touch. When ready, set aside to rest, before removing and putting the moulds in a gratin dish upside down. (This step can be done in advance.) 
  • While the soufflés are cooking, make the mornay sauce by melting 3 tbsp butter in a large pot and adding 3 tbsp flour. Mix well and cook over a very low heat for 3-4 mins. 
  • Add 3-4 cups hot milk all at once and whisk well. Cook over a moderate heat for about 10 mins until reasonably thick, adding more milk if needed. 
  • Then add the tasty cheese, reserved sautéed mushrooms, a pinch of salt and the cream. Briefly cook, continually stirring until the cheese has melted. 
  • Increase the oven temp. to 220°C fan forced (240°C normal). 
  • Spoon the mornay sauce over the soufflés and cook in the oven for about another 10-15 mins. 
  • Serve as is as a starter or with a simple green salad on the side for a light meal.


  • unsalted butter
  • 100 gm button mushrooms, sliced
  • plain flour
  • 210 ml + 3-4 cups milk
  • 1 small garlic clove, crushed
  • 50 gm gruyere cheese, grated
  • 25 gm freshly grated parmesan
  • ½ tbsp olive oil
  • 3 eggs, separated
  • a good handful of grated tasty cheese
  • a good splash of cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm