ShowMe South Africa

The end-of-year holidays are around the corner, and you know what that means—time to plan the perfect festive menu!

This season, let mushrooms take center stage. They’re hearty enough to satisfy, flavorful enough to impress, and light enough to leave room for your next delicious feast. Best of all, our Twice Baked Mushroom Soufflé isn’t just a showstopper—it’s also surprisingly easy to make. What more could you ask for?

Find the full recipe below the image, and if you’re looking for more mushroom-inspired ideas to elevate your holiday menu, visit our website: www.mushroominfo.co.za.

Here’s to a season filled with good food, great company, and memorable moments. Happy cooking!

Twice Baked Mushroom Soufflé

Recipe and image courtesy of the South African Mushroom Farmers’ Association
Serves 6

Ingredients

• 400g baby button or Portabellini mushrooms
• 50g butter, plus extra for greasing
• 50g flour
• 300ml milk
• 75g parmesan, grated
• 2 tsp Dijon mustard
• Pinch of ground nutmeg
• 4 large free-range eggs, separated

For the second bake:

• 250ml cream
• 50g parmesan cheese, finely grated

To serve:

• Leafy green salad

Method

1. Prepare the ramekins
   • Preheat the oven to 200˚C and generously butter six high-sided soufflé ramekins.
   • Arrange the ramekins in a deep roasting dish and set aside.
2. Cook the mushrooms
   • 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 cooled, divide the mushrooms evenly among the ramekins.
3. Make the béchamel base
   • Melt the butter in a medium saucepan and stir in the flour. Cook, stirring, until it forms a paste.
   • Gradually whisk in the milk, ensuring a smooth consistency, and cook over medium-high heat until thickened.
   • Remove from heat, then stir in the parmesan, Dijon mustard, and nutmeg. Season with salt and pepper.
4. Incorporate the eggs
   • Beat the egg yolks into the béchamel mixture, one at a time, until fully incorporated.
   • In a separate bowl, whisk the egg whites to soft peaks.
   • Gently fold one-third of the egg whites into the cheese mixture to lighten it, then fold in the remaining whites carefully to maintain the airiness.
5. First bake
   • Divide the soufflé mixture evenly among the ramekins.
   • Pour boiling water into the roasting dish until it reaches halfway up the sides of the ramekins.
   • Bake for 15 minutes, or until puffed and golden. Remove from the oven and allow to cool.
6. Second bake
   • Run a knife around the edges of the soufflés and gently unmold them into a buttered baking dish, mushroom side up.
   • Pour cream over the soufflés and sprinkle with grated parmesan.
   • Bake for an additional 15–20 minutes until the soufflés puff up again and the cream thickens and caramelizes.
7. Serve
   • Serve immediately with a lightly dressed green salad for a beautifully balanced dish.

Make this holiday season unforgettable with a dish that’s as effortless as it is impressive!