Tested till perfect Mushroom Cheese Soufflé

Mushroom Cheese Soufflé

Just like this airy soufflé you'll be puffed up with pride upon hearing the compliments as it comes to the table. A garden salad is a healthy accompaniment.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/4 cup 1/4cupbutter
  • 1/4 cup 1/4cupParmesan cheese
  • 1/3 cup 1/3cupall-purpose flour
  • 1 tsp 1tspDijon mustard
  • 1/2 tsp 1/2tspdried thyme, (or 2 tsp/10 mL chopped fresh)
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspcayenne pepper
  • 1-1/2 cups 1-1/2cupsmilk
  • 6 6egg yolkegg yolks
  • 1-1/4 cups 1-1/4cupsshredded extra-old Cheddar cheese
  • 2 cups 2cupssliced mushroommushrooms
  • 1 1oniononions, chopped
  • 2 2garlic clovegarlic cloves, chopped
  • 8 8egg whiteegg whites
  • 1/4 tsp 1/4tspcream of tartar
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Grease 8- x 3-3/4-inch (2.5 L) souffle dish with 1 tsp (5 mL) of the butter; sprinkle side and base with Parmesan cheese until evenly coated. Set aside.

In saucepan, melt 2 tbsp (25 mL) of the remaining butter over medium heat. Stir in flour, mustard, thyme, salt and cayenne; cook, stirring, until golden and crumbly, about 2 minutes. Whisk in milk, 1/2 cup (125 mL) at a time, until smooth; cook, whisking constantly, until thickened and pasty, about 5 minutes. Remove from heat. Whisk in egg yolks and cheese. Transfer to large bowl; let cool for 10 minutes.

Meanwhile, in skillet, melt remaining butter over medium-high heat; fry mushrooms, onion and garlic, stirring occasionally, until no liquid remains, about 8 minutes. Transfer to blender or small food processor; puree until smooth. Stir into sauce in bowl; set aside.

In separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into cheese mixture; fold in remaining whites. Scrape into prepared dish. Place on rimmed baking sheet; bake in centre of 375ºF (190ºC) oven until puffed and golden, about 55 minutes. Serve immediately.


Additional information :

Leek, Basil and Goat Cheese Soufflé: Replace mushrooms and onion with 2 cups (500 mL) chopped leeks. Replace Cheddar cheese with 8 oz (250 g) goat cheese. Replace fresh thyme with 1/2 tsp (2 mL) dried basil (or 1 tbsp/15 mL chopped fresh).

Nutritional Information Per serving: about

cal 491 pro 27g total fat 35g sat. fat 19g
carb 16g fibre 1g sodium 918mg

% RDI:

calcium 47 iron 16 vit A 40 vit C 5
folate 31
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