Mary Berry Bacon And Mushroom Cheese Souffle Recipe [Tips & Tricks]

If you’re looking for a deliciously indulgent yet easy-to-make dish, Mary Berry’s bacon and mushroom cheese souffle is definitely worth trying!

This recipe combines rich, savory flavors with a light, fluffy texture that will impress any guest or satisfy your own taste buds. The smoky bacon pairs perfectly with the earthy mushrooms and creamy cheese, creating a mouthwatering blend of ingredients. Plus, Mary Berry’s step-by-step instructions make it easy to create a souffle that looks and tastes like it came straight from a professional kitchen. Whether you’re a seasoned cook or a beginner, this souffle is sure to become a new favorite in your recipe rotation.

Mary Berry Bacon And Mushroom Cheese Souffle Recipe

Ingredients Needed

To make a delectable Bacon and Mushroom Cheese Soufflé like Mary Berry’s, you’ll need a handful of fresh ingredients that come together to create a rich and flavorful dish. Here’s what you’ll need:

• Butter (50g) – This will be used for the roux base and to grease your soufflé dish, helping the soufflé rise evenly.
• Plain flour (50g) – A key component in thickening the base mixture, helping create a smooth, stable sauce.
• Whole milk (300ml) – Full-fat milk works best here, adding a creamy texture to the sauce.
• Grated cheese (200g) – Typically, a mature Cheddar is used, adding both flavor and depth. You can mix this with some Parmesan for extra flavor and a golden top.
• Eggs (4 large) – You’ll use both the yolks and whites; the yolks contribute to the richness of the soufflé, while the whites are whipped to create the light and airy texture.
• Bacon (150g) – Choose smoked bacon for that extra bit of flavor. Dice it finely so it cooks quickly and evenly, infusing the soufflé with a savory richness.
• Mushrooms (200g) – Button or chestnut mushrooms are a perfect choice here. These mushrooms add both earthy flavor and texture to the soufflé.
• Mustard powder (½ tsp) – Adds a subtle kick that helps elevate the flavor of the cheese sauce.
• Salt and pepper – For seasoning, to taste.
• Fresh parsley (optional) – Chopped finely for garnish, giving the soufflé a pop of freshness and color.

These ingredients will create a soufflé that’s creamy, cheesy, and rich, with the savory combination of bacon and mushrooms rounding out the flavor profile.

Equipment Needed

Creating a successful soufflé requires not only the right ingredients but also the proper equipment. Here’s what you’ll need:

• Soufflé Dish (around 1.5L capacity) – This is the star of the show. It needs to be tall and straight-sided to give the soufflé the space to rise. A ceramic or glass dish is ideal as it helps maintain even heat distribution. Grease the dish generously with butter and then lightly dust it with flour to ensure the soufflé doesn’t stick and rises evenly.
• Large saucepan – For making the base of the soufflé, you’ll need a sturdy saucepan to make the roux (butter and flour mixture) and then incorporate the milk smoothly.
• Mixing bowls – A few large bowls will be essential for separating the eggs, mixing the cheese sauce, and whipping the egg whites.
• Whisk (electric or manual) – You’ll need a whisk to beat the egg whites until stiff peaks form. An electric whisk speeds up the process, but a manual one will work just fine if you’re up for the workout.
• Wooden spoon or spatula – To stir the base of the soufflé gently and prevent any lumps from forming in the sauce.
• Frying pan – For cooking the bacon and mushrooms. A non-stick frying pan is ideal here, allowing you to fry without excess oil.
• Grater – For grating the cheese and any other ingredients like the Parmesan, if used.

With these tools at your disposal, you’ll be well-equipped to prepare your soufflé like a pro.

How To Make Mary Berry’s Bacon And Mushroom Cheese Soufflé

Mary Berry’s Bacon and Mushroom Cheese Soufflé is a step-by-step process, but don’t worry-it’s entirely doable with some attention to detail. Here’s a detailed breakdown:

1. Prepare The Ingredients

   • Start by preheating your oven to 190°C (170°C fan) or 375°F.
   • Grease your soufflé dish with butter and dust it lightly with flour. This will help the soufflé rise perfectly.
   • Chop the bacon into small pieces and dice the mushrooms.
   • Separate the eggs into yolks and whites, placing the yolks in one bowl and the whites in another. Ensure the bowl for the egg whites is completely clean and free of any yolk, as even a trace of fat can prevent them from whipping up properly.

2. Cook The Bacon And Mushrooms

   • In a frying pan, cook the diced bacon over medium heat until it’s crisp and golden, releasing its flavorful fat.
   • Add the mushrooms to the pan and sauté them until tender and browned. This will concentrate their earthy flavor and soften them for the soufflé. Set this mixture aside to cool.

3. Make The Cheese Sauce

   • In a saucepan, melt the butter over medium heat, then whisk in the flour. Stir the mixture continuously for 1-2 minutes to cook out the raw taste of the flour.
   • Gradually add the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for another 3-4 minutes until it thickens.
   • Remove the saucepan from the heat, and stir in the mustard powder, grated cheese, and seasoning. The heat from the sauce will melt the cheese, creating a creamy, smooth base.

4. Prepare The Egg Yolks And Egg Whites

   • Beat the egg yolks into the cheese sauce until fully incorporated. This will give the soufflé its richness.
   • Whisk the egg whites in a clean bowl until they form stiff peaks. This step is crucial for getting the light, airy texture of a soufflé.

5. Fold Everything Together

   • Gently fold the cooled bacon and mushroom mixture into the cheese sauce. Then, carefully fold in the whipped egg whites. Be gentle here to keep as much air in the mixture as possible. The goal is a fluffy, airy batter that will rise in the oven.

6. Bake The Soufflé

   • Spoon the soufflé mixture into the prepared dish, leveling it off at the top. Bake it in the preheated oven for about 25-30 minutes, or until it’s golden brown and puffed up.
   • Don’t open the oven door while the soufflé is cooking, as this can cause it to collapse. It’s important to let the heat do its job and help the soufflé rise properly.

7. Serve Immediately

   • Once the soufflé is perfectly risen and golden, remove it from the oven and serve immediately. Soufflés deflate quickly, so be ready to enjoy it while it’s at its peak!

Expert Tips

To ensure your soufflé turns out perfectly, here are a few expert tips:

1. Use Fresh Eggs: The freshness of your eggs is key to achieving stiff peaks in the egg whites. Fresh eggs whip up more easily and create a fluffier texture.
2. Don’t Overmix: When folding in the egg whites and other ingredients, do so gently to preserve the airiness. Overmixing can deflate the soufflé.
3. Room Temperature Ingredients: Ensure your milk and eggs are at room temperature before starting. Cold ingredients can affect the consistency of the cheese sauce and make it harder to incorporate the egg whites.
4. Avoid Opening the Oven Door: Soufflés are notoriously delicate and can collapse if exposed to a draft. Try not to open the oven door until the soufflé is done baking.
5. Seasoning Balance: While the bacon and cheese bring a lot of saltiness, don’t forget to taste the mixture and adjust the seasoning with salt and pepper. A hint of mustard or a dash of hot sauce can really elevate the flavor.
6. Serving Suggestions: Soufflés are best served straight from the oven, but they can also be paired with a simple green salad or roasted vegetables for a light, elegant meal.

Mary Berry’s Bacon and Mushroom Cheese Soufflé is the perfect combination of rich flavors, light texture, and culinary elegance. While soufflés have a reputation for being a bit intimidating, this recipe simplifies the process while delivering a truly impressive dish.

Whether you’re preparing it for a special occasion or as a treat for yourself and loved ones, this soufflé is sure to be a showstopper. Follow the steps carefully, use fresh ingredients, and take your time-you’ll be rewarded with a warm, fluffy soufflé that’s filled with savory bacon, earthy mushrooms, and melting cheese. Enjoy the delicious results, and bask in the satisfaction of a perfectly executed soufflé!.

Easy Recipe Variations For Mary Berry’s Bacon And Mushroom Cheese Soufflé

Mary Berry’s Bacon and Mushroom Cheese Soufflé is already a masterpiece of comfort and flavor. However, there are several ways to tweak or enhance the recipe to suit different tastes or dietary preferences. Let’s explore a few easy variations you can try, each offering a unique twist on this classic dish.

1. Swap Bacon For Other Meats

While bacon brings a smoky depth of flavor, you can experiment with other meats that complement the richness of the soufflé. For instance, ham can provide a subtle sweetness and tenderness, while chicken-lightly seasoned-offers a leaner option. For a more indulgent variation, consider using sausages (preferably a mild variety), which will infuse the soufflé with a bit of spice and earthiness.

2. Vegetarian Twist: Mushroom And Spinach Soufflé

If you’re looking for a vegetarian version, replace the bacon with sautéed spinach or kale. These greens add a fresh, slightly bitter contrast to the creamy cheese mixture. The mushrooms remain essential for their umami flavor, but you can experiment with different varieties such as shiitake, cremini, or portobello for a deeper, more complex taste.

3. Cheese Varieties

One of the easiest ways to change up the flavor profile of this soufflé is by swapping the cheese. Instead of the usual cheddar or Gruyère, try using blue cheese for a bold, tangy punch or goat cheese for a creamy and tangy undertone. If you prefer a milder flavor, you can use mozzarella or cream cheese for a more neutral base.

4. Add Herbs And Spices

Elevate the flavor with different herbs and spices. Fresh thyme or rosemary pairs beautifully with the mushrooms and bacon, while a hint of nutmeg in the egg mixture brings out the richness of the cheese. If you enjoy a little heat, a pinch of cayenne pepper can add a mild kick to the soufflé without overpowering the other ingredients.

5. Dairy-Free Version

For a dairy-free adaptation, you can replace the milk and cheese with plant-based alternatives. Use almond milk or oat milk in place of regular milk, and try a vegan cheese substitute that melts well. Nutritional yeast can be a great addition for a cheesy flavor that’s both dairy-free and full of umami.

These variations allow you to adapt Mary Berry’s classic soufflé to your specific tastes, dietary needs, or what ingredients you have on hand, giving you plenty of room for creativity while keeping the core principles of the dish intact.

Best Practices To Store Leftovers

Bacon and Mushroom Cheese Soufflé, like many other soufflés, is best enjoyed freshly baked, but sometimes, life (or a generous serving) leaves you with leftovers. Here are some best practices to ensure that your soufflé stays as delicious as the day it was made when you go to enjoy it later.

1. Cool Completely Before Storing

Let your soufflé cool down completely at room temperature before storing it. This helps prevent condensation from forming inside the storage container, which can make the soufflé soggy and reduce its texture when reheated.

2. Storing In The Fridge

Once cooled, wrap the soufflé tightly in plastic wrap or place it in an airtight container to keep it from drying out and absorbing other odors from the fridge. Bacon and cheese soufflé should be eaten within 1 to 2 days for optimal flavor and texture. While it can last longer, its light, airy structure will start to deflate and become more dense.

3. Reheating Tips

Reheating a soufflé is an art in itself. To restore some of its original puffiness, place it back in a preheated oven at 350°F (175°C) for about 10-15 minutes. You can also cover it with aluminum foil to prevent it from browning too quickly. Reheat it gently, and avoid microwaving it, as this will make the soufflé rubbery and affect its texture.

4. Freezing Leftovers

While soufflés are typically best fresh, freezing is an option if you have significant leftovers. To freeze, wrap the soufflé tightly in plastic wrap and then place it in a freezer-safe bag or container. It’s important to make sure there’s no air trapped inside. When you’re ready to eat it, thaw the soufflé overnight in the fridge and then reheat it in the oven as mentioned above. Freezing can cause some texture changes, but it’s a good option if you need to preserve the dish for a longer period.

5. Portioning For Convenience

If you anticipate leftovers, consider making individual portions using ramekins. Not only does this make reheating more manageable, but it also allows you to freeze single servings for later enjoyment. Portioning also helps maintain the soufflé’s structure, as larger portions can deflate more easily during storage and reheating.

By following these storage tips, you can make sure your leftovers maintain as much of their deliciousness as possible, ensuring that you’re able to savor the soufflé at its best later.

What Goes Well With Bacon And Mushroom Cheese Soufflé

The richness of a bacon and mushroom cheese soufflé is best complemented by lighter, more refreshing sides that balance the savory, cheesy flavors. Here are some great options that will work well with this indulgent dish:

1. A Simple Green Salad

A crisp green salad provides a refreshing contrast to the creamy, cheesy soufflé. Consider mixing arugula, spinach, or mixed greens with a light vinaigrette made from olive oil, lemon juice, and a touch of Dijon mustard. The acidity of the dressing will cut through the richness of the soufflé, cleansing your palate between bites.

2. Roasted Vegetables

Roasted vegetables such as carrots, zucchini, or broccoli offer a tender, caramelized flavor that pairs beautifully with the soufflé. The slight sweetness of roasted carrots or the charred edges of roasted broccoli complement the savory, umami-filled soufflé.

3. Tomato And Basil Salad

A refreshing tomato and basil salad can also be an excellent side. The acidity from the tomatoes, combined with the fresh basil and a drizzle of balsamic vinegar, will help balance the richness of the soufflé while adding a burst of freshness.

4. Crusty Bread

A thick slice of crusty bread or a soft baguette can be the perfect companion to soak up any leftover sauce or cheese from the soufflé. Its slight crunch will provide a satisfying texture contrast to the airy soufflé, making each bite more enjoyable.

5. Light Soup

A light vegetable soup, such as a tomato or leek soup, can also serve as a lovely first course before diving into the soufflé. The warmth and light texture of the soup will prepare your taste buds for the more complex and heavier soufflé.

6. Wine Pairings

To elevate the entire dining experience, consider pairing the soufflé with a glass of white wine. A Chardonnay, with its buttery texture and mild oakiness, complements the richness of the soufflé, while a Sauvignon Blanc adds a crisp, refreshing contrast. For a red wine pairing, a light Pinot Noir can work, offering a subtle fruity flavor that doesn’t overpower the soufflé.

These sides enhance the flavors of the soufflé without overwhelming it, creating a balanced and satisfying meal.

Conclusion

Mary Berry’s Bacon and Mushroom Cheese Soufflé is a classic dish that beautifully marries the flavors of smoky bacon, earthy mushrooms, and melty cheese. Whether you’re sticking to the traditional recipe or making variations to suit different dietary needs, the soufflé offers endless opportunities for customization.

Proper storage and reheating practices ensure that your leftovers remain tasty, while pairing the soufflé with fresh sides, like a crisp salad or roasted vegetables, makes for an unforgettable meal. So, embrace the flexibility of this dish, and let it shine at your next gathering or cozy meal at home. Whether fresh from the oven or enjoyed as leftovers, this soufflé will always be a crowd-pleaser.

FAQs

What Ingredients Are Needed For Mary Berry’s Bacon And Mushroom Cheese Soufflé?

To make Mary Berry’s bacon and mushroom cheese soufflé, you will need the following ingredients: bacon, mushrooms, eggs, cheese (typically a strong cheese like cheddar), butter, flour, milk, salt, pepper, and a small amount of nutmeg. Some recipes may also call for additional herbs like parsley or thyme.

Can I Substitute The Bacon In Mary Berry’s Bacon And Mushroom Cheese Soufflé?

Yes, you can substitute bacon with other types of meat, such as ham or pancetta. For a vegetarian version, you can omit the bacon entirely and replace it with sautéed vegetables like spinach or leeks for added flavor.

What Type Of Cheese Should I Use For Mary Berry’s Bacon And Mushroom Cheese Soufflé?

A strong, flavorful cheese is recommended for this soufflé. Mary Berry often uses mature cheddar, but you can also experiment with Gruyère, Parmesan, or a combination of cheeses. The cheese should be grated to help it melt smoothly into the sauce.

How Do I Prepare The Mushrooms For Mary Berry’s Bacon And Mushroom Cheese Soufflé?

The mushrooms should be sliced and sautéed in a little butter until they are tender and any moisture has evaporated. This ensures that the mushrooms don’t release too much liquid into the soufflé mixture, which could affect the texture.

How Can I Prevent My Soufflé From Collapsing After Baking?

To prevent your soufflé from collapsing, make sure to avoid opening the oven door during baking, as sudden changes in temperature can cause it to fall. Additionally, carefully follow the mixing instructions and ensure that the egg whites are whipped to stiff peaks to help the soufflé rise properly.

Can I Make Mary Berry’s Bacon And Mushroom Cheese Soufflé Ahead Of Time?

Yes, you can prepare the soufflé mixture in advance and refrigerate it for up to 24 hours. When ready to bake, allow the mixture to come to room temperature before placing it in the oven. However, soufflés are best served immediately after baking for the best texture and rise.

How Long Does It Take To Cook Mary Berry’s Bacon And Mushroom Cheese Soufflé?

The soufflé typically takes about 25-30 minutes to bake in a preheated oven at around 190°C (375°F). Keep an eye on it, and once the soufflé is golden brown and risen, it is ready to serve.

Can I Use A Different Type Of Milk For Mary Berry’s Bacon And Mushroom Cheese Soufflé?

Yes, you can use different types of milk, such as whole milk, skim milk, or even a non-dairy alternative like almond or oat milk. However, the texture may vary slightly, and you may need to adjust the seasoning to balance the flavors.

What Is The Best Way To Serve Mary Berry’s Bacon And Mushroom Cheese Soufflé?

Mary Berry’s bacon and mushroom cheese soufflé is best served immediately after baking while it’s still puffed and warm. It can be served as a starter or a main dish alongside a fresh salad or vegetables. A light white wine or a crisp cider can also complement the dish beautifully.

Why Is It Important To Grease The Soufflé Dish Well For Mary Berry’s Bacon And Mushroom Cheese Soufflé?

Greasing the soufflé dish thoroughly is essential because it helps the soufflé rise evenly. By coating the dish with butter and a light dusting of flour or breadcrumbs, you create a non-stick surface that allows the soufflé to expand without sticking to the sides, ensuring a smooth rise.