This recipe is not only a crowd-pleaser but also encapsulates the spirit of celebration, making it ideal for festive gatherings.
Rich in flavour and brimming with nutrients, mushrooms complement the airy texture of the soufflé, ensuring a satisfying bite. Picture: Suppliedapproaches, the hunt for the perfect dish to impress family and friends begins. The twice-baked mushroom soufflé emerges as a star of the table, epitomising elegance and flavour while allowing for a delightful exploration of textures.
This recipe, courtesy of the South African Mushroom Farmers' Association is not only a crowd-pleaser but also encapsulates the spirit of celebration, making it ideal for festive gatherings.that serve as the heart of the recipe. Rich in flavour and brimming with nutrients, mushrooms complement the airy texture of the soufflé, ensuring a satisfying bite.Rich in flavour and brimming with nutrients, mushrooms complement the airy texture of the soufflé, ensuring a satisfying bite.
Switch to a whisk and pour in the milk very gradually while constantly whisking to keep the mixture smooth.Remove from the heat and add the Parmesan, Dijon and nutmeg.Beat in the egg yolks, one at a time, until fully incorporated. Set aside.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.Pour enough boiling water into the tin to come halfway up the sides of the ramekins.Run a knife around the edge of each soufflé to loosen.Bake for 15 – 20 minutes until puffed up once again and the cream has thickened and caramelised.
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