Here’s a delicious gluten-free vegetarian soufflé that would make an ideal starter or light lunch. You can make the mashed potato fresh or use up some that’s left-over. You’ll just need to heat it up before mixing.
This recipe was created by Luke Willcox - New Product Development team.
300g hot mashed potato (Desiree is a great masher, but you can use any creamy all-rounder)
10g Porcini mushrooms, soaked in 2 tbsp hot water
2 chestnut mushrooms, finely chopped
1 tbsp (15g) red onion, very finely chopped
Polenta for dusting
2 large eggs, separated plus one extra egg white
Sea salt and pepper
Chopped parsley to garnish
Grease four ramekin dishes with butter and dust with polenta
Preheat oven to 200°C / Fan 180°C / Gas 6.
Drain the porcini mushrooms and chop finely. Gently fry the porcini mushrooms, chestnut mushrooms and red onion in the butter & 1 tsp oil until softened.
Add the cooked mushrooms to the hot mashed potato. Stir in the egg yolks and mix well. Season .
Whisk the egg whites until stiff and gently fold them into the potato mixture.
Divide the mixture between the prepared ramekins.
Bake for 16-18 minutes until risen and golden.
Sprinkle with chopped parsley before serving.
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