Mary Berry Bacon And Mushroom Cheese Soufflé

This easy Mary Berry Bacon and Mushroom Cheese Soufflé is a delicious and quick dish perfect for any meal. With its creamy texture and crispy topping, it’s not only nutritious but also incredibly flexible—you can easily swap in your favorite ingredients. Enjoy a comforting classic that’s sure to impress!

This Bacon And Mushroom Cheese Soufflé Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

• 30g butter, plus extra for greasing
• 30g plain flour
• 300ml (hot milk
• 2 tsp Dijon mustard
• 55g mature Cheddar cheese, grated
• 55g Parmesan cheese, grated
• 3 large eggs, separated
• 2 tbsp freshly chopped parsley
• 200g smoked bacon, sliced into small pieces
• 250g chestnut mushrooms, thickly sliced

How To Cook Bacon And Mushroom Cheese Soufflé:

1. Preheat the oven: Preheat the oven to 220°C (200°C Fan/Gas 7) and grease a 23cm (9in) round ovenproof dish with butter, ensuring it’s about 5cm (2in) deep.
2. Make the cheese sauce: Melt the butter in a saucepan over medium heat, then add the flour and stir for 30 seconds. Slowly pour in the hot milk while whisking constantly until the mixture thickens and bubbles. Remove from heat, stir in the Dijon mustard and both cheeses, and season with salt and freshly ground black pepper. Allow to cool slightly before stirring in the egg yolks and parsley.
3. Cook the bacon and mushrooms: In a frying pan over high heat, add the sliced bacon and fry for a few minutes. Add the sliced mushrooms and cook until all the liquid has evaporated and the bacon is starting to crisp.
4. Whisk the egg whites: In a large clean bowl, whisk the egg whites with an electric hand whisk until stiff and cloud-like. Add a tablespoon of the beaten egg white to the cheese mixture and mix well. Gently fold in the remaining egg whites.
5. Assemble the soufflé: Transfer the hot bacon and mushrooms to the base of the prepared dish and spoon the soufflé mixture over the top.
6. Bake: Bake in the preheated oven for about 15–18 minutes, or until the soufflé is well risen, golden, and just set in the middle.
7. Serve: Serve immediately with dressed salad leaves for a refreshing contrast.

Recipe Tips

• Whisk Egg Whites: Whisk the egg whites until stiff peaks form. This helps your soufflé rise and stay fluffy.
• Cool Cheese Sauce: Let the cheese sauce cool a bit before adding the egg yolks. This keeps the yolks from cooking too fast and helps the texture.
• Use Fresh Ingredients: Use fresh mushrooms and good-quality cheese. This makes a big difference in taste.
• Preheat the Oven: Make sure your oven is hot before baking. A hot oven is key for the soufflé to rise properly.
• Serve Right Away: Serve the soufflé immediately after baking. They can deflate quickly, so enjoy them while they are fluffy and tall!

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Bacon and Mushroom Cheese Soufflé in an airtight container and store it in the fridge for up to 2 days.
• Freeze: Wrap leftover Bacon and Mushroom Cheese Soufflé in plastic wrap or foil and place it in a freezer-safe container. It can be frozen for up to 2 months. To thaw, move it to the fridge overnight before serving.
• Reheating: To reheat leftover Bacon and Mushroom Cheese Soufflé, preheat the oven to 350°F. Cover it with foil in an oven-safe dish and heat for 15–20 minutes until warmed through. Enjoy it while fluffy!

Nutrition Facts

Serving Size: 1 soufflé (1/4 of total recipe)

• Calories: 309
• Total Fat: 25 g
• Total Carbohydrate: 6 g
• Protein: 15 g

Try More Mary Berry Recipes:

• Mary Berry Humble Pie
• Mary Berry Ciabatta Tricolore
• Mary Berry Jumbo Sausage Rolls
• Mary Berry Cinnamon Crepes
• Mary Berry Grilled Courgettes