Mary Berry’s Bacon and Mushroom Cheese Soufflé
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.
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 centre.
- Serve. Serve immediately, accompanied by a side of dressed salad leaves.