Twice baked cheese & mushroom soufflés recipe

Name: Twice baked cheese & mushroom soufflés recipe
Ingredients: 125g mixed wild mushrooms, wiped clean; 1 clove garlic crushed; 1 tablespoon butter; Sea salt; freshly ground black pepper; A few sprigs thyme, leaves picked; 50g butter plus extra for greasing; A small handful of finely grated mature cheddar; 40g plain flour; 1 tablespoon Dijon mustard; 250 ml milk; A good grating whole nutmeg; A pinch of chilli powder; A few chives finely chopped; 3 Clarence Court Large Burford Brown eggs, separated; 200g mixed strength grated cheese (add some crumbled if you like too like a little soft goat’s or blue); 150 ml double cream

tasteoffrancemag.com

This is a fantastic recipe to make as a starter or light lunch (though it’s pretty indulgent!).

View full recipe on tasteoffrancemag.com

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Ingredients

125g mixed wild mushrooms, wiped clean
1 clove garlic crushed
1 tablespoon butter
Sea salt
freshly ground black pepper
A few sprigs thyme, leaves picked
50g butter plus extra for greasing
A small handful of finely grated mature cheddar
40g plain flour
1 tablespoon Dijon mustard
250 ml milk
A good grating whole nutmeg
A pinch of chilli powder
A few chives finely chopped
3 Clarence Court Large Burford Brown eggs, separated
200g mixed strength grated cheese (add some crumbled if you like too like a little soft goat’s or blue)
150 ml double cream