Mary Berry’s Bacon And Mushroom Cheese Souffle Recipe [GUIDE]

Mary Berry’s Bacon and Mushroom Cheese Soufflé is a savory twist on the classic French soufflé. Known for its light, airy texture and rich, creamy flavor, this dish marries the earthy depth of sautéed mushrooms and the smoky richness of crispy bacon with the smoothness of melted cheese. The soufflé is baked until golden and slightly puffed, creating an irresistible contrast between its crispy exterior and soft, delicate interior. Mary Berry’s version is a comforting, yet elegant dish, making it perfect for everything from a cozy family dinner to an impressive dinner party starter.

This soufflé is not just a feat of culinary technique but a fusion of familiar flavors-bacon and mushrooms-turned into a sophisticated treat. The beauty of this recipe lies in its versatility; it can be served as a side dish or a main course, ideal for any occasion. It’s a fantastic way to show off the technique of soufflé-making without being overly complicated, and the flavors are bold enough to please both meat lovers and mushroom enthusiasts alike. Whether you’re a novice cook or an experienced chef, this dish offers a chance to master the soufflé and indulge in some serious comfort food.

Mary Berry’s Bacon And Mushroom Cheese Souffle Recipe

Ingredients Needed

The ingredients for Mary Berry’s Bacon and Mushroom Cheese Soufflé are simple but high in flavor. Here’s a detailed breakdown:

1. Bacon: About 150g (5oz) of streaky bacon is ideal. The bacon adds a salty, smoky flavor, giving the soufflé its depth and a satisfying savory note. It’s best to use good quality bacon that crisps up well when cooked.
2. Mushrooms: Roughly 150g (5oz) of button or chestnut mushrooms work perfectly. These mushrooms provide an earthy, umami flavor that complements the richness of the bacon and cheese.
3. Cheese: A generous 100g (3.5oz) of a strong cheese like Cheddar is essential. This provides the necessary melt and depth of flavor, while a touch of Parmesan adds a savory tang and helps with the soufflé’s golden crust.
4. Butter: Used to grease the ramekins and to make the roux for the base. About 50g (1.75oz) is needed for this recipe.
5. Flour: Approximately 25g (0.88oz) of plain flour to make the roux. This will help thicken the soufflé base and create its creamy consistency.
6. Milk: 300ml (10oz) of full-fat milk. This creates the smooth, creamy texture that is the hallmark of a soufflé.
7. Eggs: 3 large eggs. The egg whites are whipped separately to create the soufflé’s iconic rise, while the yolks form part of the rich, creamy base.
8. Mustard powder: A pinch, to add a slight tang that balances the richness of the cheese and bacon.
9. Salt and Pepper: Season to taste, ensuring that the flavors of the bacon and cheese shine through.
10. Fresh Parsley (optional): For garnish, a sprinkling of finely chopped parsley adds a pop of color and a fresh note.

Equipment Needed

To make Mary Berry’s Bacon and Mushroom Cheese Soufflé, you’ll need a few essential pieces of kitchen equipment to help you create the perfect soufflé:

1. Ramekins: Typically, you’ll need four medium-sized ramekins (about 200ml/7oz capacity). These will help the soufflé rise evenly and provide individual servings. Make sure they are well-greased for the best result.
2. Frying Pan: A non-stick frying pan is ideal for cooking the bacon and mushrooms, ensuring that they don’t stick and are evenly cooked.
3. Saucepan: A medium-sized saucepan is necessary for making the roux, where you’ll combine the butter, flour, and milk. This will form the creamy base for your soufflé.
4. Mixing Bowls: Two bowls are essential-one for separating the eggs (to beat the egg whites) and another for mixing the egg yolks and the creamy base ingredients.
5. Whisk: A hand whisk or electric mixer is needed to whip the egg whites to stiff peaks, which will give the soufflé its airy texture.
6. Spatula: A rubber spatula is perfect for folding the whipped egg whites into the base mixture, ensuring that you maintain the lightness of the soufflé.
7. Oven: Preheat your oven to 180°C (350°F), ensuring it’s fully hot before you bake the soufflé.
8. Baking Tray: This is where the ramekins will sit as they bake. It makes it easier to move them in and out of the oven.

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

1. Prepare the Ramekins: Start by greasing the ramekins generously with butter. You can also lightly dust them with flour or breadcrumbs to ensure the soufflé rises easily without sticking.
2. Cook the Bacon and Mushrooms: In a frying pan over medium heat, cook the bacon until it’s crispy and browned, then set it aside on paper towels. In the same pan, sauté the mushrooms until soft and golden. Chop the bacon into small pieces and combine it with the mushrooms.
3. Make the Roux: In a saucepan, melt 50g of butter over low heat. Stir in the flour and cook for about a minute to form a roux (a thick paste). Gradually whisk in the milk, making sure the mixture is smooth and lump-free. Continue cooking until it thickens into a creamy sauce. Remove from heat and allow it to cool slightly before whisking in the egg yolks, cheese, mustard powder, salt, and pepper.
4. Whip the Egg Whites: In a clean, dry bowl, whisk the egg whites to stiff peaks. This is crucial for the soufflé’s rise, so take your time and ensure the whites are firm and glossy.
5. Combine: Gently fold the whipped egg whites into the creamy base mixture using a spatula. Be careful not to deflate the egg whites too much, as this will affect the soufflé’s lightness.
6. Assemble the Soufflé: Fold the sautéed bacon and mushrooms into the soufflé mixture. Then spoon the mixture into the prepared ramekins, filling them to about ¾ full.
7. Bake: Place the ramekins on a baking tray and bake for 25-30 minutes, or until the soufflés are puffed and golden brown on top. Avoid opening the oven door during the first 20 minutes to prevent them from collapsing.
8. Serve: Once baked, serve the soufflés immediately while they’re still warm and puffy. They should have a delicate, airy texture with a rich, cheesy, and savory flavor.

Tips And Tricks

1. Grease Your Ramekins Well: For the soufflé to rise evenly, it’s important that your ramekins are well-greased. You can also use a bit of finely grated cheese instead of flour for dusting the ramekins to add extra flavor.
2. Don’t Overmix: When folding in the whipped egg whites, do so gently. Overmixing can cause the soufflé to lose its airiness and prevent it from rising properly.
3. Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before starting. Cold ingredients can make it more difficult to achieve the desired texture.
4. Watch the Oven: Keep an eye on your soufflés as they bake, but avoid opening the oven door too early. Sudden temperature changes can cause the soufflé to deflate.
5. Make Ahead: You can prepare the soufflé mixture ahead of time, store it in the fridge, and bake it when you’re ready. Just be sure to bring it back to room temperature before baking.
6. Don’t Panic if It Falls: Soufflés are delicate and can sometimes collapse after baking. They’ll still taste delicious, so don’t worry if they deflate a little once removed from the oven.

Mary Berry’s Bacon and Mushroom Cheese Soufflé is the epitome of a comforting yet elegant dish. The combination of smoky bacon, earthy mushrooms, and rich, melty cheese makes it an irresistible choice for any occasion. While soufflés can seem intimidating to make, this recipe breaks it down into manageable steps, making it accessible even for novice cooks. By following the tips and using quality ingredients, you’ll be able to serve a beautifully puffy soufflé that is sure to impress. Whether you’re making it as a main or a side, this soufflé will bring a touch of sophistication to your table and leave everyone asking for seconds.

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

Mary Berry’s Bacon and Mushroom Cheese Soufflé is a delicious, savory dish that combines creamy cheese, smoky bacon, and earthy mushrooms into a fluffy, irresistible experience. However, if you want to mix things up a bit and personalize the dish to suit different tastes or dietary needs, here are some easy variations you can try:

1. Swap the Bacon for Ham or Sausage:

If you’re not a fan of bacon or simply want to change the flavor profile, ham makes an excellent alternative. The subtle sweetness of ham pairs wonderfully with the richness of the cheese and the mushrooms. Alternatively, you can use sausage for a more savory, hearty variation. Crumbled cooked sausage will add a bit more spice and flavor depth to the soufflé.

2. Make It Vegetarian:

To create a vegetarian version of Mary Berry’s soufflé, simply leave out the bacon and add extra vegetables. You could replace the bacon with roasted red peppers, spinach, or zucchini for a burst of color and freshness. Adding some sun-dried tomatoes or olives can also provide a savory, umami-packed punch that complements the creamy cheese and mushrooms.

3. Experiment with Different Cheeses:

While the original recipe likely calls for a mild, melting cheese like cheddar or Gruyère, you can try different types of cheese to alter the flavor. For a sharper taste, consider using blue cheese, goat cheese, or Parmesan. Alternatively, for a creamier texture, mascarpone or cream cheese can replace some of the heavier cheeses, making the soufflé softer and smoother.

4. Add Fresh Herbs or Spices:

Herbs and spices can elevate the flavor of your soufflé. Try adding some fresh thyme, rosemary, or sage for a herby kick that complements the richness of the dish. A dash of nutmeg, which is often used in soufflés, can also add a warm, aromatic flavor that blends perfectly with cheese. For a bit of heat, a pinch of cayenne pepper or smoked paprika can lend a subtle, smoky spiciness.

5. Use a Different Mushroom Variety:

Instead of the standard white button mushrooms, experiment with different mushroom varieties for a unique twist. Try using portobello mushrooms for a meaty texture, shiitake mushrooms for an earthy umami flavor, or even wild mushrooms like chanterelles or porcini for an upscale touch.

6. Go Gluten-Free:

If you’re following a gluten-free diet, it’s simple to adapt Mary Berry’s soufflé to meet your needs. Simply use a gluten-free flour blend or cornstarch instead of regular flour when making the roux (the thickening agent for the soufflé base). This substitution ensures that your soufflé maintains the perfect texture without compromising on flavor.

Storing Leftovers

After indulging in the delightful flavors of Mary Berry’s Bacon and Mushroom Cheese Soufflé, you might find yourself with leftovers. Here’s how you can store them properly to ensure the soufflé stays delicious for the next day or longer:

1. Let the Soufflé Cool Before Storing:

As tempting as it may be, don’t store your soufflé while it’s still hot. Let it cool to room temperature before you place it in the fridge. This helps to avoid condensation inside the storage container, which can make the soufflé soggy when reheated.

2. Use an Airtight Container:

The best way to store leftover soufflé is in an airtight container. This will prevent the soufflé from drying out or absorbing any unwanted odors from other foods in the fridge. Be sure to cover the soufflé gently if you’re storing it in a shallow container to keep the fluffy texture intact.

3. Refrigeration:

If you plan to eat the leftovers within a couple of days, simply store the soufflé in the refrigerator for up to 2-3 days. Reheat in a preheated oven at a low temperature, such as 300°F (150°C), for about 10-15 minutes. Be cautious not to overheat it, as soufflés can become tough if reheated too many times.

4. Freezing for Long-Term Storage:

For longer storage, you can freeze Mary Berry’s soufflé. To freeze, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. You can freeze the soufflé for up to 2-3 months. When you’re ready to enjoy it again, let it thaw overnight in the fridge, then reheat in the oven.

5. Reheating Tips:

While reheating, consider adding a sprinkle of cheese or a little bit of butter on top of the soufflé before placing it in the oven. This will help restore some of its creamy texture and prevent it from drying out during the reheating process.

What To Eat With Mary Berry’s Bacon And Mushroom Cheese Soufflé?

Mary Berry’s Bacon and Mushroom Cheese Soufflé is a rich and satisfying dish on its own, but it pairs wonderfully with a variety of sides that complement its flavors and texture. Here are some tasty accompaniments to elevate the meal:

1. A Fresh Green Salad:

A crisp, refreshing salad is a perfect counterbalance to the richness of the soufflé. You can opt for a simple mixed greens salad with a light vinaigrette, or try something more indulgent with avocado, cherry tomatoes, and a tangy balsamic glaze. The freshness and acidity from the salad help cut through the creamy, savory soufflé and provide a lovely contrast.

2. Roasted Vegetables:

Roasted vegetables like asparagus, broccoli, or carrots make a great side dish for the soufflé. Their natural sweetness and savory flavor bring a nice contrast to the cheese and bacon, while their slight crispiness pairs well with the soufflé’s soft texture.

3. Garlic Bread:

If you’re craving a more indulgent side, garlic bread is always a crowd-pleaser. The crunch and butteriness of garlic bread pairs perfectly with the delicate and fluffy soufflé. You can also try making a herbed version with fresh parsley and thyme for added flavor.

4. Sautéed Spinach or Kale:

Greens like spinach or kale sautéed in olive oil with garlic and a sprinkle of lemon juice provide a healthy, slightly bitter contrast to the richness of the soufflé. This side adds texture and nutrition, balancing the indulgence of the soufflé itself.

5. Tomato and Basil Soup:

For a comforting combination, serve the soufflé with a bowl of warm, tangy tomato basil soup. The acidity and sweetness of the soup pair beautifully with the savory, cheesy soufflé, making it a cozy, filling meal.

6. Crispy Bacon or Pancetta:

If you’re a bacon lover, consider adding crispy bacon or pancetta as an additional topping for extra crunch and flavor. This will enhance the smoky, savory notes of the soufflé and provide an additional texture contrast.

Conclusion

Mary Berry’s Bacon and Mushroom Cheese Soufflé is a delightful dish that is as versatile as it is delicious. With a few easy variations, you can tailor it to your tastes, dietary preferences, or the ingredients you have on hand. Whether you’re swapping the bacon for sausage or experimenting with different cheeses, the possibilities are endless.

When it comes to storing leftovers, it’s simple to preserve the soufflé’s delicate texture by following proper storage and reheating methods, ensuring that you can enjoy the dish even after the main event. And, of course, the right sides can elevate this already spectacular dish, whether you opt for a fresh salad, roasted vegetables, or something indulgent like garlic bread.

Ultimately, this soufflé is a perfect choice for a special dinner, brunch, or even a comforting family meal. It’s a dish that balances both simplicity and elegance, providing rich flavors while maintaining a light, airy texture. Whether you stick to the original recipe or try some of the variations, Mary Berry’s Bacon and Mushroom Cheese Soufflé is sure to be a hit at any table.

FAQs

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

Mary Berry’s bacon and mushroom cheese soufflé requires the following ingredients: 200g smoked bacon, 250g mushrooms, 25g butter, 25g plain flour, 300ml milk, 100g grated mature cheddar cheese, 4 large eggs, salt, and pepper for seasoning. Fresh parsley can also be added for garnish. This recipe combines savory flavors from bacon and mushrooms with a rich, cheesy base, making it a delicious and hearty dish.

How Do You Achieve The Perfect Rise For A Bacon And Mushroom Cheese Soufflé?

To achieve the perfect rise for your bacon and mushroom cheese soufflé, it’s crucial to follow a few key tips: First, ensure that your oven is preheated to the correct temperature, typically 190°C (375°F). Grease your soufflé dish well with butter and then lightly coat it with flour or breadcrumbs. This will help the soufflé climb up the sides of the dish. Whip the egg whites until stiff peaks form, and fold them gently into the cheese mixture to keep the air trapped, which is essential for the soufflé’s rise. Lastly, avoid opening the oven door during the cooking process to prevent it from collapsing.

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

Yes, you can make Mary Berry’s bacon and mushroom cheese soufflé ahead of time, but there are a few things to keep in mind. You can prepare the soufflé mixture up to the point of adding the beaten egg whites and refrigerate it for up to a few hours before baking. However, it is best to bake the soufflé just before serving to achieve the best texture and rise. If you need to reheat it, do so in the oven at a low temperature to avoid losing its light, airy texture. Making it in advance may cause some deflation, so it’s always best to serve it fresh if possible.