Name: Mushroom, Cheese and Garlic Soufflé
Yield: Serves 4–5
Ingredients: ¾ pint/420 ml milk; 6 large eggs; Salt and freshly ground black pepper; A pinch of ground nutmeg; 4 oz/112 g mature Lancashire or Cheddar cheese, grated; Grated Parmesan cheese (optional); 3 oz/84 g butter; 1 onion, peeled and finely chopped; 1 garlic clove, peeled and finely chopped; 4 oz/112 g mushrooms, finely chopped; 3 oz/84 g self-raising flour

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Many people regard the making of soufflés with awe. They are, quite wrongly, under the impression that soufflés require a lot of skill in their production, and that you have to be some sort of culinary genius to concoct one. I felt just the same about them until I plucked up courage one day and, following a recipe word for word, made a stunning cheese soufflé. Flushed with my success I started experimenting and now when I can’t think what to make for supper I opt for a soufflé.

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