Serves 6
Ingredients:
400g baby button / Portabellini mushrooms
50g butter, plus extra for greasing
50g flour
300ml milk
75g parmesan, grated
2 tsp Dijon mustard
Pinch ground nutmeg
4 large free-range eggs, separated
250ml cream
50g parmesan cheese, finely grated
6 x high sided soufflé ramekins
Leafy green salad, for serving
Method:
Preheat the oven to 200˚C and butter the ramekins generously.
Place the ramekins in a flat, deep roasting dish and set aside.
Heat a drizzle of olive oil in a large frying pan.
Cook the mushrooms until golden brown.
Season lightly and set aside to cool.
Once cool, divide the cooked mushrooms amongst the buttered ramekins.
Melt butter in a medium sized saucepan and scatter over the flour.
Cook the mixture, moving it around the pan with a spatula.
Switch to a whisk and pour in the milk very gradually while constantly whisking to keep the mixture smooth.
Cook over medium high heat until béchamel thickens.
Remove from the heat and add the parmesan, Dijon and nutmeg.
Season with salt and pepper, to taste.
Beat in the egg yolks, one at a time, until fully incorporated.
Set aside.
Beat the egg whites until soft peaks form.
Stir one third of the egg whites into the cheese mixture thoroughly.
Very gently fold the remaining two thirds of the egg whites in, keeping as much air in the mixture as possible.
Divide the mixture evenly between the buttered ramekins.
Pour enough boiling water into the tin to come halfway up the sides of the ramekins.
Bake the soufflés for 15 minutes until puffed up and lightly golden.
Remove from the oven, and allow to cool.
Switch off the oven.
Run a knife around the edge of each soufflé to loosen.
Gently unmold the soufflés into a buttered serving dish that can fit all 6.
Turn them out, mushroom side up.
Pour over the cream and finish with the grated parmesan.
Bake for 15 – 20 minutes until puffed up once again and the cream has thickened and caramelised.
Serve straight away with a lightly dressed green salad on the side.
