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.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

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).

Step 2

Stir in the all-purpose flour and cook for 1 minute, ensuring the flour absorbs the butter and juices.

Step 3

Gradually pour in the milk while constantly whisking to create a smooth sauce. Simmer for 2-3 minutes until thickened.

Step 4

Season the mixture with salt and ground black pepper. Remove from heat and let cool for 10 minutes.

Step 5

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.

Step 6

In a separate clean bowl, use an electric mixer or whisk to beat the egg whites until stiff peaks form.

Step 7

Gently fold the beaten egg whites into the mushroom mixture in three batches, being careful not to deflate the mixture.

Step 8

Grease a 2-quart soufflé dish or individual ramekins and pour the batter evenly into the prepared dish.

Step 9

Cover with plastic wrap and refrigerate overnight.

Step 10

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.

Step 11

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.

Step 12

Serve immediately, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	905.7 grams (905.7g)

Amount per serving	% Daily Value*
Calories	1240

Total Fat 88.10g	113%
Saturated Fat 46.40g	232%
Polyunsaturated Fat 0.30g
Cholesterol 935mg	312%
Sodium 2378mg	103%
Total Carbohydrate 39.80g	14%
Dietary Fiber 4.20g	15%
Total Sugars 20.70g
Protein 76.30g	153%

Vitamin D 294IU	1469%
Calcium 1585mg	122%
Iron 6mg	34%
Potassium 1606mg	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.

Source of Calories

Fat: 63.1%

Protein: 24.3%

Carbs: 12.7%