Project Description

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Mushroom & Cheese Soufflé Toasts
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Prep Time 20 mins
Course Lunch
Servings 4


  • 15 ml oil
  • 150 g button or portabellini mushrooms, sliced
  • 3 spring onions, sliced
  • 30 ml butter
  • 25 ml cake flour
  • 80 ml milk, hot
  • 5 ml Dijon mustard
  • 50 g cheddar cheese, grated
  • salt and milled black pepper
  • 2 eggs, separated
  • 4 slices white bread, lightly toasted
  • 5 ml parsley, chopped


  • Preheat the oven to 220°Heat the oil in a pan and fry the mushrooms for 4 – 5 minutes.
    Add the spring onions and cook for another minute. Set aside and reserve one third for garnish.Melt the butter in a pan and stir in the flour and cook for 3 minutes, mixing well.
    Add the hot milk and stirring continuously, keep stirring, for 2-3 minutes.Remove from the heat and stir in the mustard and cheese.Allow to cool slightly and stir in the egg yolks and reserved mushroom mixture. Season well with salt and pepper.In a spotlessly clean bowl, whisk the egg whites, using an electric whisk, until soft peaks form.
    Carefully fold the egg whites into the mushroom mixture.Arrange the toast slices onto a baking sheet and spoon the mixture onto the toasts.
    Bake for 5 – 6 minutes or until golden and puffy. Serve at once topped with the reserved mushrooms and some parsley.