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Double-Baked Mushroom Soufflé with Mushrooms, Shallots and Baby Leeks

An indulgent, twice-baked vegetarian soufflé served with roasted shallots, pan-fried mushrooms, and chargrilled baby leeks for a sophisticated meal.

VegetarianDinnerMushroomsSophisticatedSoufflé
Estimated Nutrition
Calories
1062.7
kcal / serving
4250.6 kcal total
Carbs
24.2g
per serving
96.8 g total
Fat
95.6g
per serving
382.4 g total
Protein
28.1g
per serving
112.5 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Dijon Mustard
Dairy
75
g
Unsalted Butter
for mushrooms and shallots
90
g
Unsalted Butter
plus extra for greasing
350
ml
Milk
225
g
Cheddar
grated
3
piece
Egg Yolks
from free-range eggs
250
ml
Double Cream
GrainsCereals
40
g
Plain Flour
plus extra for dusting
NutsSeeds
1
clove
Garlic
finely chopped
2
sprig
Thyme
leaves only
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
OilsFats
1
tbsp
Olive Oil
2
tbsp
Olive Oil
or rapeseed oil
Other
3
piece
Egg Whites
from free-range eggs
Vegetables
2
piece
Shallot
peeled and left whole
100
g
Mushrooms
for the garnish
1
bunch
Baby Leeks
trimmed
150
g
Wild Mushrooms
for the soufflé

Method

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