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Egg Enriched Béchamel
makes 8 x 80g soufflé bases, or approximately 650ml
10 minutes — very easy — keeps well vacced or frozen

100g butter 120g plain flour
2 pinches sea salt
black pepper, freshly ground
½ nutmeg, freshly and finely grated
400ml milk
6 x 61g egg yolks at room temperature

Put the butter into a heavy based pan (refer to tip 1.) and when it starts to foam whisk in the flour, salt, pepper and nutmeg and continue whisking until it starts to bubble. Remove from the heat and whisk in the milk a little at a time until completely incorporated then return to the heat and cooking until it boils again. Remove from the heat and whisk in the egg yolks.
Scrape into a bowl, cover tightly with plastic and pierce a few little pinprick holes in it to allow the steam to escape.
Use as required.

1. The heavy base is important as the retained heat makes the cooking process easier.
2. We vac in 80g soufflé portions, so easy to throw a soufflé together when you can just scrape the base into a bowl.

recipe and images copyright © Mushroom Man Mushroom House and Ann Oliver 2009
visit Mushroom Man’s Mushroom House for lost more delicious recipes using mushrooms.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.