Mushroom Soufflé

Preparation info

  • Difficulty

    Medium

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Method

Stir ¾ cup very finely minced oven-dried portabella mushroom into the base before the egg whites are added. Reduce the Gruyère quantity to ½ cup.