RECIPES

Double-baked mushroom soufflé with mushrooms, shallots and baby leeks

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This indulgent twice-baked soufflé is just the ticket for a spot of sophisticated comfort food.

Ingredients

For the mushrooms and shallots

For the baby leeks

  • small bunch baby leeks, trimmed
  • 2 tbsp olive or rapeseed oil

For the soufflés