Prep: 30 mins
Cook: 15 mins
Plus cooling time
Easy Serves 8
140g small button mushroom, sliced
50g butter, plus extra for greasing
25g plain flour
85g gruyère, finely grated, plus a little extra
3 large eggs, separated
8 tsp crème fraîche
snipped chive, to serve
Fry the mushrooms in the butter for about 3 mins, then remove
from the heat and reserve a good spoonful. Add the flour to the
rest, then blend in the milk and return to the heat, stirring all the
time to make a thick sauce. Stir in the cheese, season to taste,
then leave to cool.
Heat oven to 200C/fan 180C/gas 6. Butter 8 x 150ml soufflé
dishes and line the bases with baking paper. Stir the egg yolks
into the soufflé mixture, then whisk the egg whites until stiff
before folding in carefully. Spoon into the soufflé dishes and bake
in a roasting tin, half-filled with cold water, for 15 mins until risen
and golden. Leave to cool (they will sink, but they are meant to).
You can make the soufflés up to this stage up to 2 days ahead.
Cover and chill.
When ready to serve, turn the soufflés out of their dishes, peel off
the lining paper, then put them on a baking sheet lined with small
squares of baking paper. Top each soufflé with 1 tsp crème
fraîche and a little cheese, then scatter with the reserved
mushrooms. Bake at 190C/fan 170C/gas 5 for 10-15 mins until
slightly risen and warmed through. Sprinkle with chives and