1 Review of Spinach With Wild Mushroom Soufflé

From: Mrs. Kulik

On Jul 2, 2002

This was so enjoyable and it came out of the oven quite pretty! It was golden, puffed up, and filled with deep green stips of spinach that contrasted the pale yellow egg fluff enclosing it. To make it a little healthier, I omitted all of the cheese and it seemed to work well. I believe the keys to keep a souffle from falling are to leave it in the oven until you're POSITIVE it's done, and not to overbeat the egg whites or it rises too quickly.