With Mother’s Day around the corner, I bet you are wondering how to treat mom without breaking a sweat. I’ve got just the solution for you – the perfect breakfast, easy enough to make, pretty on a plate and a special treat for the taste buds.
In collaboration with the Mushroom Farmers’ Association of South Africa, here is a recipe worth trying on Mother’s Day:
Mushroom & Cheese Soufflé Toasts
Makes 4 toasts

Ingredients
15ml oil
150g button or portabellini mushrooms, sliced
3 spring onions, sliced
30ml butter
25ml cake flour
80ml milk, hot
5ml Dijon mustard
50g cheddar cheese, grated
salt and milled black pepper
2 eggs, seperated
4 slices white bread, lightly toasted
5ml parsley, chopped
Method
- Preheat the oven to 220°C.
- Heat the oil in a pan and fry the mushrooms for 4-5 minutes.
- Add the spring onions and cook for another minute. Set aside and reserve one third for garnish.
- Melt the butter in a pan and stir in the flour. Cook for 3 minutes, mixing well.
- Add the hot milk and stir continuously for 2-3 minutes.
- Remove from the heat and stir in the mustard and cheese.
- Allow to cool slightly and stir in the egg yolks and reserved mushroom mixture. Season well with salt and pepper.
- In a spotlessly clean bowl, whisk the egg whites, using an electric whisk, until soft peaks form.
- Carefully fold the egg whites into the mushroom mixture.
- Arrange the toast slices onto a baking sheet and spoon the mixture onto the toasts.
- Bake for 5-6 minutes or until golden and puffy. Serve at once, topped with the reserved mushrooms and some parsley.
You’re welcome!
Happy Mother’s Day to all the mamas out there.
XOXOXO
Image credits: Mushroom Farmers’ Association of South Africa
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