Ingredients (12 portions)

  • 16 pistils (48 stigmas)
  • 8 eggs
  • 125 ml of milk
  • 1 pinch of saffron salt, ground pepper
  • 250 g oyster mushrooms
  • 40 g butter 
  • 40 g grated Swiss cheese, I like Saint-Augustin
  • Thyme, basil and other fresh herbs, to taste


  • 24 hours in advance. 
    • Grind your saffron with a little salt in a mortar. 
    • Add to your eggs and let infuse in the refrigerator.

  • Heat the oven to 180ºC (350ºF)
  • Cook the oyster mushrooms in the butter. Add a pinch of saffron salt and ground pepper. Set aside.
  • In a large bowl, beat eggs with a whisk. Add cheese.
  • Spoon 30 mL of egg mixture into non-stick muffin cups. 
  • Divide the mushrooms among the cups.
  • Bake for about 10 minutes or until muffins are tender and can be held in one hand.