Overnight Mushroom Souffle
Elevate your brunch or dinner table with this elegant Overnight Mushroom Soufflé, a make-ahead showstopper packed with earthy flavors and irresistible fluffiness. Finely chopped mushrooms and onions are sautéed to perfection, then folded into a rich mixture of Gruyère cheese and a creamy béchamel base, balanced with perfectly beaten egg whites for that classic soufflé lift. The best part? It’s prepped the night before, allowing the flavors to meld beautifully and saving you time on busy mornings or during dinner parties. Baked to golden perfection, this crowd-pleasing dish pairs seamlessly with a simple salad or crusty bread. Whether you’re hosting or treating yourself, this soufflé is the epitome of effortless sophistication.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1.5 cups Fresh mushrooms (button or cremini), finely chopped
- 0.5 cups Yellow onion, finely chopped
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 pieces Large eggs, separated
- 1 cup Gruyère cheese, grated
- 2 tablespoons Fresh parsley, finely chopped (optional garnish)
Instructions
In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and onion, sautéing until the vegetables are softened and the mushrooms release their moisture (about 6-8 minutes).
Stir in the all-purpose flour and cook for 1 minute, ensuring the flour absorbs the butter and juices.
Gradually pour in the milk while constantly whisking to create a smooth sauce. Simmer for 2-3 minutes until thickened.
Season the mixture with salt and ground black pepper. Remove from heat and let cool for 10 minutes.
In a large mixing bowl, whisk the egg yolks, then slowly add the cooled mushroom mixture and the grated Gruyère cheese. Mix until thoroughly combined.
In a separate clean bowl, use an electric mixer or whisk to beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the mushroom mixture in three batches, being careful not to deflate the mixture.
Grease a 2-quart soufflé dish or individual ramekins and pour the batter evenly into the prepared dish.
Cover with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 375°F (190°C). Remove the soufflé from the refrigerator and let it sit at room temperature for 15 minutes.
Bake the soufflé on the center rack for 30-35 minutes (or 20-25 minutes for individual ramekins), until the top is puffed and golden brown. Avoid opening the oven door while baking.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 20.7 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 1585 mg | 122% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
