Mary Berry's Double-Baked Mushroom Soufflés

These double-baked cheese and mushroom soufflés, from Mary Berry's BBC2 series Simple Comforts, are deliciously luxurious. They're served in a creamy spinach sauce for an extra layer of indulgence.

From the book

Simple Comforts by
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats

Introduction

Pure indulgence in the best way! You can make these simple mushroom and cheese soufflés well ahead of time, then reheat them in the creamy spinach sauce and they still stand tall.

Serves 6

Ingredients

75g (3oz) butter, plus extra for greasing
200g (7oz) chestnut mushrooms, finely diced
50g (2oz) plain flour
300ml (10fl oz) hot full-fat milk
3 eggs, separated
50g (2oz) Gruyère cheese, grated
50g (2oz) Parmesan cheese, grated
salt and freshly ground black pepper for the sauce
For the sauce:
300ml (10fl oz) pouring double cream
50g (2oz) baby spinach, roughly chopped
2 tsp Dijon mustard

Essential kit

You will need: 6 x size 1 (100ml) ramekins.

Instructions

1. You will need 6 x size 1 (100ml) ramekins. Preheat the oven to 220°C/200°C fan/Gas 7 and butter the ramekins generously. Lay a piece of kitchen paper in the base of a roasting tin – the paper stops the ramekins slipping in the tin.

2. Melt 25g (1oz) of the butter in a large, non-stick frying pan, add the mushrooms and fry them over a high heat for a few minutes. Cover the pan with a lid, lower the heat and cook for another 4 minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and set them aside.

3. To make the soufflé base, melt the remaining butter in a saucepan. Whisk in the flour to make a roux and cook for a minute. Gradually add the hot milk and whisk over a high heat until you have a thickened, smooth sauce.

4. Remove the pan from the heat and beat in the egg yolks, one at a time, until the sauce is smooth. Add the mushrooms and the cheese and season, then set aside to cool a little.

5. Whisk the egg whites until soft peaks form. Stir about a tablespoon of egg whites into the egg and mushroom mixture and carefully fold it in, keeping everything light and airy.

6. Divide the soufflé mixture evenly between the ramekins and sit them on the paper in the roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake the soufflés for about 15 minutes until risen and lightly golden.

7. To make the sauce, pour the cream into a jug and add the spinach and mustard. Season with salt and pepper and stir to combine.

8. To serve, preheat the oven to 220°C/200°C fan/Gas 7. Carefully run a knife around the edge of each ramekin and remove the soufflés. Sit the soufflés, browned side up, in an ovenproof dish, then spoon the sauce around them. Reheat for about 12 minutes until piping hot. Serve with dressed leaves or some brown bread.

Prepare ahead: Can be made up to 8 hours ahead and reheated with the sauce as in step 8.

Mary Berry's Simple Comforts book
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