Double-Baked Mushroom Soufflé with Mushrooms, Shallots and Baby Leeks
An indulgent, twice-baked vegetarian soufflé served with roasted shallots, pan-fried mushrooms, and chargrilled baby leeks for a sophisticated meal.
Estimated Nutrition
Calories
1062.7
kcal / serving
4250.6 kcal total
Carbs
24.2g
per serving
96.8 g total
Fat
95.6g
per serving
382.4 g total
Protein
28.1g
per serving
112.5 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tsp
Dairy
75
g
Unsalted Butter
for mushrooms and shallots
90
g
Unsalted Butter
plus extra for greasing
350
ml
225
g
Cheddar
grated
3
piece
Egg White
from free-range eggs
3
piece
Egg Yolk
from free-range eggs
250
ml
GrainsCereals
40
g
Plain Flour
plus extra for dusting
NutsSeeds
Vegetables
2
piece
Shallot
peeled and left whole
100
g
Mushroom
for the garnish
1
bunch
Baby Leeks
trimmed
150
g
Wild Mushrooms
for the soufflé
Method
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