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Cook the Issue 2010

Cook the Issue 2010: Vegetarian Chopped Liver revisited

By liamsaunt, member

December 19th, 2010

This doesn't count towards the challenge, but I wanted to share what I did with some of the leftover mushroom pate.  I mixed one cup of it into my traditional gruyere souffle recipe, along with some truffle oil.  I used black truffle butter to grease the pan, and I also amped up the salt a bit.  This made for a very tasty and flavorful souffle.

posted in: Gallery
Comments (2)

user-4713770 writes: Looks delicious...I haven't made a souffle in ages.

You ladies have a great Christmas and New Year good wishes. I am off to Idaho so I won't be doing much here until I return and I will try to get the picture of my tortellini that I made out there last time if it is still on the computer.

Posted: 8:53 pm on December 19th

Pielove writes: Wow! What a great idea! Posted: 8:00 pm on December 19th

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