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Potato soufflé

Here’s a delicious gluten-free vegetarian soufflé that would make an ideal starter or light lunch. You can make the mashed potato fresh or use up some that’s left-over. You’ll just need to heat it up before mixing.

This recipe was created by Luke Willcox - New Product Development team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

20 minutes

SERVES

Serves 4

Souffléd potato with porcini mushrooms
Seasonal Spuds_Souffled potatoes with porcini mushrooms

Ingredients

  • 300g hot mashed potato (Desiree is a great masher, but you can use any creamy all-rounder)
  • 10g Porcini mushrooms, soaked in 2 tbsp hot water
  • 2 chestnut mushrooms, finely chopped
  • 1 tbsp (15g) red onion, very finely chopped
  • 30g butter
  • Polenta for dusting
  • 2 large eggs, separated plus one extra egg white
  • Sea salt and pepper
  • Chopped parsley to garnish

Method

1
Grease four ramekin dishes with butter and dust with polenta
2
Preheat oven to 200°C / Fan 180°C / Gas 6.
3
Drain the porcini mushrooms and chop finely. Gently fry the porcini mushrooms, chestnut mushrooms and red onion in the butter & 1 tsp oil until softened.
4
Add the cooked mushrooms to the hot mashed potato. Stir in the egg yolks and mix well. Season .
5
Whisk the egg whites until stiff and gently fold them into the potato mixture.
6
Divide the mixture between the prepared ramekins.
7
Bake for 16-18 minutes until risen and golden.
8
Sprinkle with chopped parsley before serving.

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