Twice-Baked Mushroom Soufflés with Morel Sauce

Soufflés à la Suissesse aux Champignons, Sauce Morilles

Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

These soufflés are almost identical to the soufflés à la Suissesse given above, except that 1 cup [70 g] of duxelles (finely chopped mushrooms cooked down until dry) is added to the béchamel base, the amount of cheese is reduced in the base and left out of the finishing sauce, and creamed morels, inste