Mushroom Souffle…. Wonderful Vegetarian dish for anytime.




  • 500g of flat mushrooms
  • 500g of oysters fresh mushrooms
  • 10g dried porcini mushrooms, soaked
  • 100g/(7tbsp) butter
  • 1 small onion & 1 garlic clove, chopped
  • 180ml/(3/4 cup) dry Marsala or medium dry sherry
  • 200ml/double cream (3/4 cup + 2 tbsp heavy cream)
  • 1 egg yolk, beaten
  • Salt and freshly ground black pepper
  • 50g (1/2 cup) Emmenttal or Edam cheese, grated
  • For the bechamel sauce:
  • 50g butter, 75g flour
  • 450ml milk
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 50g freshly grated Parmigiano



  • Preheat the oven to 200C.
  • Make the bechamel sauce.
  • Place the milk on a small pan and bring to boil.
  • Melt the butter in a small saucepan over a very low heat.
  • Remove from the heat and stir in the flour carefully.
  • Add the milk little by little away from the heat.
  • Go back to the stove with the mixture stirring and then adding the hot milk away from the heat.
  • When the mixture is smooth, put the pan back on the heat. Continue to stir well until the sauce thickens, about 2 minutes
  • Season and stir in the Parmesan.
  • Clean the fresh mushrooms and slice lengthways. Drain the porcini.
  • In a saucepan, heat the butter and saute the onion and garlic over a moderate heat till translucent.
  • Add the mushrooms slowly.
  • After a few minutes add the Marsala and cook slowly until the mixture has reduced.
  • Add the cream & simmer until it reduces. Stir in the egg yolk & the bechamel sauce & season well. Butter a terracotta or oven dish, pour in the mushroom mixture & sprinkle the Emmenttal evenly on top.
  • Bake for 20 minutes approx until the top has turned golden.
  • Serves 6.