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Mushroom and Cheese Soufflé    Veg   HT  MC   60mins

Serves 4     Hot  Vegetarian  Vegetables  Main Course   



50g/2oz Butter

40g/1 ½ oz Plain Flour

300ml/10 fl.oz. Milk

4 Eggs, separated

75g/3oz Cheddar or Monterey Jack Cheese, grated

5-g/2oz Button Mushrooms, sliced

1 tbsp Fresh Chives, chopped

Salt and Black Pepper




1. Preheat the oven to 180C, 350F, Gas mark 4 and lightly grease a 1. 2L/2pt soufflé dish. Melt the butter in a large saucepan, stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk.


2. Return to the heat and bring to the boil, stirring continuously and cook until the sauce thickens. Beat in the egg yolks, cheese, mushrooms, chives, salt and pepper.


3. In a bowl, whisk the egg whites until stiff, fold 1 tablespoon into the cheese mixture to lighten it, then fold in the remainder.


4. Spoon into the soufflé dish and bake in the oven for 35-40 minutes until risen and golden. Serve immediately.


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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