This mouthwatering Mary Berry Bacon, Mushroom and Cheese Soufflé dish was featured on BBC2’s second episode of “Mary makes it easy”. In this recipe Mary Berry combines the savoury flavours of bacon and mushrooms with the richness of the cheese, resulting in a fluffy and flavorful soufflé. With its golden crust and creamy interior, this recipe is a true delight for cheese and bacon lovers.
Prep: 10 mins Total: 35 mins Yields: 4
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Why you’ll like it
There are several reasons why you should give Mary Berry’s Bacon and Mushroom Cheese Soufflé a try:
- Bacon, Mushroom & Cheese. The combination of bacon, mushrooms, and cheese creates a rich and savoury flavour profile that is simply irresistible.
- Fluffy Texture. The fluffy and airy texture of the soufflé is a delight to the senses.
- Easy. This recipe is easy to follow and doesn’t require any special culinary skills.
- Showstopper Dish. The soufflé is a showstopper dish that can be served as a main dish or as a side for brunch, lunch, or dinner.
Mary Berry Bacon and Mushroom Cheese Soufflé Recipe
What is the Bacon and Mushroom Cheese Soufflé by Mary Berry?
Mary Berry’s Bacon and Mushroom Cheese Soufflé is a delightful dish that combines a creamy cheese sauce with crispy bacon and earthy chestnut mushrooms. Whisking egg whites make the soufflé to create a light and airy texture, which is then folded into the cheese mixture. The result is a fluffy and flavorful soufflé that is perfect for brunch, lunch, or a light dinner. Serve it with a side of dressed salad leaves for a complete and satisfying meal.
Mary Berry’s Bacon and Mushroom Cheese Soufflé adds an extra layer of richness and flavour with the addition of two types of cheese – mature Cheddar and Parmesan. The combination of these cheeses enhances the overall taste and adds a delightful cheesy tang to the dish. The use of Dijon mustard also adds a subtle kick of flavour that complements the bacon and mushrooms perfectly. This recipe takes the classic Mushroom Bacon Soufflé to a whole new level of deliciousness.
Ingredients
- Butter – 30g (1 ounce) butter
- Plain flour – 30g (1 ounce) plain flour
- Milk – 300ml (½ pint) milk, hot
- Dijon mustard – 2 teaspoons Dijon mustard
- Mature Cheddar – 55g (2 ounces) mature cheddar cheese, grated
- Parmesan – 55g (2 ounces) Parmesan cheese, grated
- Eggs – 3 large eggs, separated
- Freshly parsley – 2 tablespoons fresh parsley, chopped
- Smoked bacon – 200g (7 ounces) smoked bacon, sliced into small pieces
- Chestnut mushrooms – 250g (9 ounces) – chestnut mushrooms, thickly sliced
How to make Bacon, Mushrooms and Cheese Soufflé?
- Preheat the oven and grease the dish. Preheat the oven to 220°C/200°C Fan/Gas 7. Grease a 23cm (9in) round ovenproof dish with butter, ensuring it is at least 5cm (2in) deep.
- Prepare the cheese mixture. In a saucepan over medium heat, melt the butter. Add the flour and stir for 30 seconds. Gradually pour in the milk while continuously whisking until the mixture thickens and bubbles. Remove from heat and incorporate the mustard and both cheeses. Season generously with salt and freshly ground black pepper. Allow it to cool slightly before adding the egg yolks and parsley.
- Fry the bacon and mushrooms. Heat a frying pan over high heat. Sauté the bacon for a few minutes, then add the mushrooms. Cook until all the liquid has evaporated, and the bacon begins to crisp.
- Prepare the soufflé mixture. In a separate clean bowl, use an electric hand whisk to beat the egg whites until they form stiff, cloud-like peaks. Incorporate a tablespoon of the beaten egg white into the cheese mixture and mix thoroughly. Gently fold in the remaining egg white.
- Assemble. Transfer the hot bacon and mushrooms to the bottom of the prepared dish. Spoon the soufflé mixture over the top. Bake in the preheated oven for approximately 15–18 minutes, until it rises beautifully, turns golden, and sets in the center.
- Serve. Serve immediately, accompanied by a side of dressed salad leaves.
Tips for a perfect Mushrooms, Bacon and Cheese Soufflé
- Dish requirements. You will require a 23cm (9in) round ovenproof dish with a minimum depth of 5cm (2in). Make sure to grease the ovenproof dish with butter to prevent sticking.
- Cheese mixture tip. Cool the cheese mixture slightly before adding the egg yolks and parsley to avoid curdling.
- Frying. Fry the bacon and mushrooms until the liquid has evaporated and the bacon starts to crisp for maximum flavour.
- Freezing. This dish is not suitable for freezing. Check more tips on
Variations
- Make sure to grease the ovenproof dish with butter to prevent sticking.
- Cool the cheese mixture slightly before adding the egg yolks and parsley to avoid curdling.
- Fry the bacon and mushrooms until the liquid has evaporated and the bacon starts to crisp for maximum flavour.
- Whisk the egg whites until stiff peaks form to ensure a light and fluffy soufflé.
- Transfer the hot bacon and mushrooms into the dish before spooning the soufflé mixture over the top to create layers of flavour.
How to serve Mary Berry Bacon, Mushroom and Cheese Soufflé?
Mary Berry’s Bacon and Mushroom Cheese Soufflé is best served immediately after baking. Pair it with a side of dressed salad leaves to balance the richness of the dish. The fresh and crisp salad leaves will provide a refreshing contrast to the creamy and cheesy soufflé. Enjoy this delightful dish as a main course or as a side alongside roasted meats or grilled vegetables.
Storing a Cheese Soufflé
This soufflé is best enjoyed fresh out of the oven. It is not recommended for freezing, as the texture may be affected. If you have any leftovers, store them in an airtight container in the refrigerator and consume them within 1-2 days.
You might like more…
MORE MUSHROOM RECIPES
- Mary Berry Chestnut Mushroom Soup
- Mary Berry Chicken, Mushroom & Leek Pie
- Jamie Oliver Chicken & Mushroom Lasagne
- Mary Berry Chicken Tartiflette with Button Mushrooms
Mary Berry’s Bacon and Mushroom Cheese Soufflé
Ingredients
- 30 g 1oz butter, plus extra for greasing
- 30 g 1oz plain flour
- 300 ml ½ pint hot milk
- 2 tsp Dijon mustard
- 55 g 2oz mature Cheddar, grated
- 55 g 2oz Parmesan, grated
- 3 large eggs separated
- 2 tbsp freshly chopped parsley
- 200 g 7oz smoked bacon, sliced into small pieces
- 250 g 9oz chestnut mushrooms, thickly sliced
Instructions
- Preheat the oven and grease the dish. Preheat the oven to 220°C/200°C Fan/Gas 7. Grease a 23cm (9in) round ovenproof dish with butter, ensuring it is at least 5cm (2in) deep.
- Prepare the cheese mixture. In a saucepan over medium heat, melt the butter. Add the flour and stir for 30 seconds. Gradually pour in the milk while continuously whisking until the mixture thickens and bubbles. Remove from heat and incorporate the mustard and both cheeses. Season generously with salt and freshly ground black pepper. Allow it to cool slightly before adding the egg yolks and parsley.
- Fry the bacon and mushrooms. Heat a frying pan over high heat. Sauté the bacon for a few minutes, then add the mushrooms. Cook until all the liquid has evaporated, and the bacon begins to crisp.
- Prepare the soufflé mixture. In a separate clean bowl, use an electric hand whisk to beat the egg whites until they form stiff, cloud-like peaks. Incorporate a tablespoon of the beaten egg white into the cheese mixture and mix thoroughly. Gently fold in the remaining egg white.
- Assemble. Transfer the hot bacon and mushrooms to the bottom of the prepared dish. Spoon the soufflé mixture over the top. Bake in the preheated oven for approximately 15–18 minutes, until it rises beautifully, turns golden, and sets in the center.
- Serve. Serve immediately, accompanied by a side of dressed salad leaves.