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The Perfect Soufflé Side Dish Thanksgiving Recipe | Chef Jean-Pierre
Ingredients
- Butter
- Parmesan cheese¼ cups + 4 oz
- Bread2
- Olive oil1 tbsp
- Shallot · finely diced¼ cups
- Mushroom · sliced¼ lb
- Sun dried tomato · chopped1 tbsp
- Cream2 cups
- Cheddar cheese4 oz
- Brie4 oz
- Garlic · chopped1 tbsp
- Hot sauce1 dash
- Egg7
- Salt
- Black pepper
Instructions
- Preheat the oven to 375°F.
- Butter the ramekins or coat them with nonstick spray, then coat the insides with grated Reggiano. Divide the bread among the ramekins without filling more than half of each.
- In a frying pan, heat the olive oil, add the shallots and cook until light golden brown. Add the mushrooms and sun-dried tomatoes and cook until the liquid has evaporated, 5 to 10 minutes.
- Heat the cream in a saucepan, then add the cheeses, garlic and hot sauce.
- Whisk the eggs, salt and pepper in a glass bowl. Slowly add the hot cream and cheese mixture to the eggs, stirring to avoid scrambling them.
- Divide the mushroom mixture over the bread in each ramekin and top with the cream and cheese mixture. Push the ingredients down with a fork so they are all moistened.
- Bake for about 30 to 40 minutes, until puffed, lightly golden and a toothpick inserted comes out clean.
- Let the soufflés rest for 10 to 15 minutes, then invert them onto a serving plate.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicEggCheeseCreamMushroomParmesan cheeseBreadShallot
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