Cook the Issue 2010: Vegetarian Chopped Liver revisited

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

ICDOCEAN1 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