Best Overnight Mushroom Souffle Recipes

GARLIC MUSHROOM SOUFFLE

Steps:

• Preheat oven to 400°F.
• Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
• Add parley, and tranfer to a medium bowl; set aside.
• Melt the rest of the butter, add flour and stir in for 1 minute.
• Remove from heat and stir in milk.
• Return to heat and allow to boil until thickened, while stirring continuously.
• Add the sauce to the mushroom mixture.
• Beat in the egg yolks.
• Season with salt and pepper to taste.
• Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
• Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
• Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
• Serve immediately before they collapse.

OVERNIGHT SAUSAGE SOUFFLE

Steps:

• 1. Fry sausage, cut in bite-sized pieces.
• 2. Prepare 2 & 1/2 quart casserole or baking dish by buttering; alternate layers of bread, sausage, cheese.
• 3. Beat egg whites; and in a separate bowl beat egg yolks,salt, mustard, milk. Combine with egg whites and pour over the layers.
• 4. Cover the casserole securely and refrigerate overnight. Preheat oven (350 degrees) and bake "uncovered" for 1 hour or until firm. Rest for 10-15 minutes before serving.
• 5. While casserole is "at rest" prepare sauce using the mushroom soup, sherry and button mushrooms. I have made this casserole and served it WITHOUT sauce, and it is delicious. I prefer fresh mushrooms, sautéed and added, or sliced sautéed bell peppers in the casserole!

MUSHROOM SOUFFLE

Steps:

• Preheat oven to 325°F.
• Saute mushrooms for ten minutes in butter; add bread crumbs, cream salt and paprika.
• Mix well; fold in egg whites.
• Pour into a well-greased casserole dish and set dish into a pan of hot water.
• Bake for 45 minutes.

MUSHROOM SOUFFLE WITH PECORINO ROMANO

Steps:

• Position oven rack in the center of oven; preheat oven to 400°.
• Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.
• Heat the oil in a large nonstick skillet over medium heat.
• Add in mushrooms; cook, stirring, until they begin to release their moisture.
• Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.
• Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.
• Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.
• Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.
• Gradually whisk in milk; bring to a boil, stirring constantly.
• Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.
• In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.
• Add in mushrooms and cheese; stir.
• Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.
• Increase speed to high and beat until peaks are stiff and smooth.
• Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.
• Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.
• Put the souffle in the oven and decrease temperature to 375°; bake until the souffle is puffed and golden, 30-35 minutes.
• If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.