Mary Berry Bacon And Mushroom Cheese Soufflé

I used to be nervous about making anything with the word “soufflé” in it—it felt like it belonged to the world of white tablecloths and soft-spoken waiters. But this version? This one is doable, cosy, and completely satisfying. It puffs up like a dream and tastes even better than it looks: golden, cheesy, and packed with bacon and mushrooms.

The first time I made it, I rushed the cheese sauce and added the yolks too soon—it curdled slightly and lost its silkiness. Now I always let it cool just a bit first, and it makes all the difference. Here’s how to get it fluffy, savoury, and just right.

WHY THIS ONE WORKS SO WELL

The trick here is the layering: crispy bacon and sautéed mushrooms at the bottom, then a light, cheesy soufflé batter poured on top. The result is spoonable comfort with a bit of crunch.

And Mary keeps it smart: hot milk makes the cheese sauce come together quicker and smoother. Plus, using two cheeses—sharp Cheddar and nutty Parmesan—means every bite has bold flavour.

INGREDIENTS + WHY THEY MATTER

• Butter (30g + extra) – For the roux and to grease the dish. Don’t skip greasing, or it’ll stick.
• Plain flour (30g) – Helps thicken the cheese sauce.
• Hot milk (300ml) – Makes a smooth, lump-free base.
• Dijon mustard (2 tsp) – Adds a gentle warmth that cuts the richness.
• Mature Cheddar (55g) – Melts well and brings tangy depth.
• Parmesan (55g) – Gives a salty edge and beautiful golden top.
• Eggs (3, separated) – Whites lift the soufflé; yolks enrich the sauce.
• Parsley (2 tbsp) – A fresh hit to balance the richness.
• Smoked bacon (200g) – Salty, crisp, and savoury.
• Chestnut mushrooms (250g) – Meaty texture and flavour.

MAKING IT YOURS (WITHOUT RUINING IT)

• Veggie swap: Skip the bacon and add spinach or cooked leeks.
• Cheese mix-up: Gruyère or Emmental work if you’re out of Parmesan.
• Extra herbs: A little thyme or chives wouldn’t go amiss.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soufflé didn’t rise	Egg whites too soft or overmixed	Whisk to stiff peaks; fold gently
Cheese sauce split	Added yolks to hot mixture	Cool it for a few minutes first
Mushrooms watery	Didn’t cook them long enough	Fry until all moisture is gone
Texture too dense	Skipped folding technique	Fold whites in two stages—gently!

HOW TO MAKE MARY BERRY’S BACON AND MUSHROOM CHEESE SOUFFLÉ

1. Prep the oven and dish
   Preheat to 220°C (200°C fan) / Gas 7. Grease a 23cm round ovenproof dish.
2. Make the cheese sauce
   Melt butter, stir in flour, and cook for 30 seconds. Gradually whisk in hot milk until thickened. Off the heat, stir in mustard and both cheeses. Season and cool slightly.
3. Add yolks and parsley
   Stir egg yolks and chopped parsley into the cooled sauce.
4. Cook bacon and mushrooms
   Fry bacon until crisp. Add mushrooms and cook until all moisture evaporates.
5. Whip the egg whites
   In a clean bowl, whisk egg whites until stiff peaks form. Stir one spoonful into the sauce, then gently fold in the rest.
6. Assemble and bake
   Spread bacon and mushrooms in base of dish. Pour soufflé mixture on top. Bake 15–18 minutes until risen and golden.
7. Serve right away
   Serve hot with salad—it’s at its best straight from the oven.

TIPS FROM MY KITCHEN

• I let the cheese sauce cool for 5 minutes before adding yolks—never curdles now.
• Always use a metal spoon to fold in whites—it keeps more air.
• If I’m serving guests, I prep everything except whisking the whites—then mix and bake just before.

STORAGE + SERVING

• Keeps: 2 days in the fridge, covered.
• Freezes: Yes, well wrapped, up to 2 months. Reheat gently.
• Reheats: Oven at 180°C for 15–20 mins, covered with foil.
• Serve with: Salad leaves, or roasted tomatoes for extra brightness.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes—make the cheese base and cook the bacon/mushrooms ahead. Just whisk and bake fresh.

Q: Can I use other cheese?
A: Definitely. Gruyère, Emmental, or Red Leicester all work beautifully.

Q: Is this gluten-free?
A: Not as written, but you can use GF flour for the roux and it works just fine.

Try More Recipes:

• Mary Berry Puff Pastry Cheese Straws
• The Ultimate Mary Berry Brunch Recipes for a Perfect Weekend
• Mary Berry Onion, Courgette and Blue Cheese Puff Tarts