The good thing about this dish (apart from it deliciousness) is that you can prepare the souffles the day before if you want.
Twice Baked Souffle on Mushroom Steak
- 250g (8oz) low fat cream cheese
- 4 egg yolks
- 150g (5oz) strong cheddar cheese, grated
- 5 egg whites
- 150ml (5 floz) pouring cream
- 50g (1.7oz) grated parmesan cheese
- 1tbsp olive oil
- 15g (0.5oz) butter or margarine
- 6 field or Portobello mushrooms
- Grease 6 x 150ml (5oz) ramekins.
- Put the cream cheese into a bowl with the egg yolks and beat until smooth.
- Add the cheddar cheese and season with salt and pepper.
- Whisk the eggwhites until they form stiff peaks.
- Stir a heaped tablespoon of egg yolk mixture into the egg-whites to loosen them. Then gently fold in the remainder of the egg mix using a metal spoon. Make sure to mix thoroughly so there are no lumps of egg white, but take care not to knock all the air out of the mix.
- Spoon the mixture into the ramekins. Stand in a roasting tin and pour in boiling water to halfway up the sides of the ramekins.
- Bake at 180°C (350°F) for 20 minutes.
- Remove from oven and cool.
- At this stage you can continue with the rest of the recipe or put the souffles in the fridge until the next day if you need to.
- Remove soufflés from ramekins.
- Fry the mushrooms in oil and butter until tender. Place the mushrooms face up in a dish and place a soufflé on each one. Spoon cream over and around soufflés and mushrooms. Scatter parmesan cheese on top.
- Cook at 220°C (430°F) for 15-20 minutes.
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