Mushroom Brunch Soufflé

Name: Mushroom Brunch Soufflé
Ingredients: Salt and freshly ground black pepper; A grating of nutmeg; 2 onions, skinned and finely chopped; 1½ lb/675 g mushrooms, wiped and chopped; 3 tbsp olive oil; 6 slices of brown bread, crusts removed, and the bread cut into 1-inch/2.5-cm squares; 6 slices of brown bread, crusts removed, and the bread cut into 1-inch/2.5-cm squares; 6 slices of brown bread, crusts removed, and the bread cut into 1-inch/2.5-cm squares; Salt and freshly ground black pepper; 8 large eggs, beaten with 1 pint/570 ml milk; 8 large eggs, beaten with 1 pint/570 ml milk; 6 oz/170 g grated cheese

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is my version of the Sausagemeat Soufflé, so perfect for those who don’t eat meat!

Ingredients

6 slices of brown bread, crusts removed, and the bread cut into 1-inch/2.5-cm squares
3 tbsp olive oil

Main course
Vegetarian

Method

Lightly oil an ovenproof dish with at least a 4-pint/2.25-litre capacity. Put the squares of bread in the bottom.

Heat the oil in a heavy-based sauté pan and cook the chopped mushrooms over a high heat till they are almost crisp – this greatly improves their flavour. Lower the heat, scoop the mushrooms out of the pan and put them in with the bread. Cook the finely chopped onions in the