We often used to have cheese soufflé at home – it was one of the regular things my mum cooked, and although it was delicious, as all the things she made for us, it was just an ordinary dish. It was light, it was fluffy, it was yum, but so was everything she made – especially the yum. However, I don’t ever remember her making a different soufflé, not even something like ham – it was just cheese, and we would have Heinz tomato sauce with it, and probably jacket potatoes.

I’ve made soufflés, but not often as my mum did, I’m not sure they would be a thing my children remember eating, as i temember… Yest they are so simple, so economical, so easy! And even if they go a bit wrong and are a bit flabby, they still taste good! – I hasten to add that mum’s never went wrong, only mine!

Here is a recipe i am sure my husband would adore as he loves mushrooms – it’s very simple, just five ingredients plus salt and pepper, I must try making it! It’s from the National Mark Calendar of Cooking, written nearly ninety years ago:

  • ½ dozen large mushrooms, finely chopped (the recipe says peel, but these days no-one peels mushrooms – I guess it was when they were gathered from the wild and could have all sorts of not nice things on them!)
  • 4 eggs, separated, whites whisked
  • 1 oz butter
  • 1 oz flour
  • 1 gill milk (¼ pint)
  • salt and pepper
  1. melt the butter, add the flour and cook for a minute, stirring well
  2. add the milk, bring to the boil and continue stirring to make a smooth sauce
  3. take off the heat (off the fire the recipe says) and beat in three of the yolks one after the other
  4. beat in the mushrooms and seasoning to taste
  5. fold in the beaten egg whites
  6. pour into a greased and lined (with a collar of paper above the edge of the tin)  soufflé case and bake for about an hour, gas mark 6, 400º F, 200º C

As I mentioned – I haven’t actually cooked this yet – we have mushrooms at home and lots of eggs, but everything else from this little book has worked, and the thing with soufflés is that even if they go a bit wrong, they still taste good!

2 thoughts on “Mushroom soufflé

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