OVERNIGHT MUSHROOM SOUFFLE
A friend got this recipe from a kosher cookbook and I then tried to cut the tons of fat a little. I made the souffle for a brunch today and it was a hit.
Provided by aviva
Categories Breakfast
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Saute mushrooms slightly in 1-2 tablespoons butter.
- Set aside.
- Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.
- While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes.
- Spread bread in 9 x 13 pan.
- Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper.
- Spread mixture over bread.
- Cube 4 unbuttered bread slices and sprinkle over vegetable mixture.
- Beat eggs and milk together and pour over second layer of bread.
- Cover and chill overnight.
- The next day spread soup over chilled mixture.
- Butter last 4 slices of bread, cube, and sprinkle over soup.
- Sprinkle cheese over last layer of bread.
- Bake at 325 degrees for 1 hour.
- You may want to cover for part of baking time depending on how brown you like your cheese- I covered the dish at about the halfway point.
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Mohammad Sahajahan
[email protected]This recipe is a keeper! The souffle was delicious and everyone loved it. I will definitely be making it again.
I'm just peachee
[email protected]I've made this souffle several times now and it's always a hit. It's so easy to make and it always turns out perfectly. I love that I can make it the night before and just pop it in the oven in the morning.
Sylvester mazibuko Mazibuko
[email protected]Yum!
Anttwone Wallace
[email protected]This mushroom souffle was a delightful surprise! I was skeptical at first, but the results were amazing. The souffle was light and fluffy, with a rich and savory mushroom flavor. I served it with a simple salad and it was the perfect meal. I will def