Mushroom Souffle Roll
40 minutes
This souffle is made with Gruyere cheese then filled with bacon, ham, leek, onion and a cream of mushroom sauce then rolled up in a Swiss roll then sliced to serve.
Kelly
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Ingredients
Serves: 6
- Souffle
- 1 cup savoury crackers, crushed
- 60g butter
- 2 tablespoons plain flour
- 2 cups milk
- 5 eggs, seperated
- 1 cup Gouda, grated
- salt and cayenne pepper, to taste
- Filling
- 60g butter
- 100g lean bacon, diced
- 100g cooked ham, diced
- 1 leek, white part only, washed and diced
- 1 cup mushrooms, diced
- 1 small onion, diced
- 1 tin condensed mushroom soup
- 2 tablespoons sour cream
- white pepper, to taste
Directions
Preparation:40min ›
Ready in:40min
- Preheat oven to 180 degrees C. Grease a Swiss roll tin then line with baking paper. Sprinkle in half of the crushed crackers.
- In a saucepan over medium, melt the butter. Whisk in the flour then slowly whisk in the milk. Slowly reheat until mixture is thick and smooth. Stir in egg yolks and cheese. Add salt and cayenne pepper to taste. In a large bowl beat egg whites until foamy then stir into the butter mixture. Pour into the prepared tin then bake in preheated oven for 45 minutes.
- In a saucepan, stir together butter, bacon, ham, leek, mushrooms and onion. Cook about 6 minutes then stir in the mushroom soup, sour cream and white pepper until well mixed. Set aside.
- Roll out some baking paper on your bench. Turn out the cooked souffle then sprinkle with cracker crumbs. Spread the filling over and then roll up, using the baking paper as support, into a Swill roll. Slice to serve.
Souffle
Filling
To put together
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