Name: Twice-cooked mushroom soufflé
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 30 gm butter, coarsely chopped, plus extra for greasing; 30 gm plain flour; 350 ml milk; 2 eggs, separated; 1 eggwhite; 80 ml (1/3 cup) pouring cream; 60 gm Gruyère, coarsely grated; Mushroom sauce; 120 gm butter, coarsely chopped; 2 golden shallots, finely chopped; 400 gm mixed mushrooms (such as pine, chestnut, Swiss brown), thinly sliced; 60 ml dry white wine; 250 ml (1 cup) pouring cream; 2 tsp finely chopped thyme

Twice-cooked mushroom soufflé

Australian Gourmet Traveller recipe for twice-cooked mushroom soufflé.

Serves 4

Prep

20M

Cook

35M

Total

55M

Light as a feather and flavoursome, these soufflés will magically re-inflate upon reheating.

Ingredients

30 gm butter, coarsely chopped, plus extra for greasing

30 gm plain flour

350 ml milk

2 eggs, separated

1 eggwhite

80 ml (1/3 cup) pouring cream

60 gm Gruyère, coarsely grated

Mushroom sauce

120 gm butter, coarsely chopped

2 golden shallots, finely chopped

400 gm mixed mushrooms (such as pine, chestnut, Swiss brown), thinly sliced

60 ml dry white wine

250 ml (1 cup) pouring cream

2 tsp finely chopped thyme

Method

Main

1.For mushroom sauce, heat butter in a large frying pan over low-medium heat, add shallot, a pinch of salt, sauté until soft (6-8 minutes). Add mushrooms, sauté until tender (5-6 minutes), deglaze pan with wine, reduce liquid by half (1-2 minutes). Add cream and thyme and reduce slightly (1-2 minutes). Season to taste, divide among four 250ml-capacity ovenproof baking dishes and set aside.

2.Meanwhile, preheat oven to 200C. Melt butter in a small saucepan over low heat, stir in flour and cook, stirring continuously, until mixture comes away from sides of pan (2-3 minutes). Remove from heat, set aside to cool.

3.Bring milk to the boil in a separate pan, then whisk into cooled flour mixture until smooth, return pan to heat and stir continuously until mixture comes to the boil, then cook, stirring continuously, until thick (2-3 minutes). Remove from heat, stir in yolks, season to taste, cover with plastic wrap and set aside to cool.

4.Whisk eggwhite until soft peaks form, then whisk one-third into cooled milk mixture. Fold in leftover eggwhite with a metal spoon. Divide among four buttered 250ml-capacity metal dariole moulds, bake until golden (5-7 minutes). Turn soufflés into prepared dishes, scatter with cheese, bake until golden (8-10 minutes), top each with 1 tbsp cream, serve immediately.