OVERNIGHT MUSHROOM SOUFFLE
A friend got this recipe from a kosher cookbook and I then tried to cut the tons of fat a little. I made the souffle for a brunch today and it was a hit.
Provided by aviva
Categories Breakfast
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Saute mushrooms slightly in 1-2 tablespoons butter.
- Set aside.
- Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.
- While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes.
- Spread bread in 9 x 13 pan.
- Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper.
- Spread mixture over bread.
- Cube 4 unbuttered bread slices and sprinkle over vegetable mixture.
- Beat eggs and milk together and pour over second layer of bread.
- Cover and chill overnight.
- The next day spread soup over chilled mixture.
- Butter last 4 slices of bread, cube, and sprinkle over soup.
- Sprinkle cheese over last layer of bread.
- Bake at 325 degrees for 1 hour.
- You may want to cover for part of baking time depending on how brown you like your cheese- I covered the dish at about the halfway point.
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Jennifer Abercrombie
[email protected]I've never made a souffle before. Is this recipe difficult to follow?
Alek T to
[email protected]This souffle recipe looks divine! Can't wait to try it out.
Cassie Moore
[email protected]I'm not a big fan of mushrooms. Do you think this souffle would still be good without them?
Chigling Chigger
[email protected]I love mushroom! This recipe looks like a must-try!
JoJo EasyTiger
[email protected]This souffle sounds like a lot of work. Is it worth the effort?
Priest Mugivhela
[email protected]I'm not sure about the overnight refrigeration step. Seems like it could make the souffle too dense.
Ehan Haque
[email protected]Mushrooms and cheese? What a great combination! I'm definitely going to try this recipe.
Heer Chandu
[email protected]I'm intrigued by the overnight refrigeration step. I wonder how it affects the texture of the souffle.
Pk Vai
[email protected]This souffle looks delicious! I can't wait to try it.
Ali Fouda
[email protected]Not a fan. The souffle was dry and the filling was bland. I won't be making this again.
Kaleb Slate
[email protected]This souffle was a bit of a disappointment. The texture was dense and the flavor was bland. I think I'll stick to my usual souffle recipe.
Mlsmailmailk Mlsmailmailk
[email protected]This souffle is a must-try for mushroom lovers. The filling is packed with flavor and the cheese adds a nice touch of richness. It's a bit time-consuming to make, but it's worth the effort.
Abdul Jamil
[email protected]I'm not much of a cook, but this souffle turned out amazing! It was so easy to make and it looked like something out of a professional kitchen. My family loved it!
GREEN BANGLA Song
[email protected]This souffle is pure magic! It's light as a cloud and melts in your mouth. The mushroom filling is bursting with flavor. I served it with a simple green salad and it was the perfect meal.
SavrJ 3
[email protected]I've tried many souffle recipes, but this one takes the cake. It's incredibly light and fluffy, with a perfect balance of flavors. The mushroom filling is earthy and savory, and the cheese adds a touch of richness. Highly recommended!
Bishrelt Batbold
[email protected]This recipe is a winner! It's easy to follow and the results are spectacular. The souffle rose beautifully and had a lovely golden crust. The mushroom filling was rich and flavorful. I'll definitely be making this again!
Maxwell Chidera
[email protected]I'm not a huge fan of mushrooms, but this souffle changed my mind. The flavors were so well-balanced and the texture was impeccable. It was a hit at my brunch party!
Arvid
[email protected]Oh my, this was a breakfast sensation! The combination of mushrooms, cheese, and eggs is a match made in heaven. I loved the crispy top and the gooey center. It was a bit time-consuming to make, but totally worth the effort.
6eii3 Iwiwi
[email protected]This souffle was a delightful surprise! I was skeptical about the overnight refrigeration, but it resulted in a light and fluffy texture that was simply divine. The mushroom filling was savory and aromatic, perfectly complementing the delicate egg cu