Australian Gourmet Traveller French recipe for twice-baked Roquefort and mushroom soufflé. Twice-baked soufflés are almost completely foolproof and the first stint of baking can be done several hours ...

To make souffle for Sunday brunch/lunch might sound like a daunting idea to some but it doesn’t have to be scary — a souffle is, after all, just a flavored, thickened sauce with egg whites whipped and ...

Peel and slice mushrooms, chop cheese into 5mm cubes, separate yolks & whites, sift flour, heat milk. Place ½ the butter in a saucepan, melt and add the mushrooms, toss and remove after 30 seconds.

Souffles are intimidating. Traditionally, in these French classics, beaten egg whites are folded into a sweet or savory mixture that contains the yolks. Once baked, souffles will deflate if you look ...

Celebrate World Vegetarian Day with mushroom and cheese soufflé toast. These toasts feature golden, airy soufflé paired with savoury mushrooms, served on top of crisp bread. An elegant vegetarian ...

Serve these soufflés as a starter, a light lunch with a crisp green salad, or a side dish that complements roasted meats or seasonal vegetables. Image credit: South-African Mushroom Farmers' ...

Heat oil in a 10-inch nonstick skillet over medium-high heat. Add mushrooms and green onions and saute 15 minutes, or until mushrooms weep moisture. Add flour and cook, stirring, 2 minutes. Slowly ...