The Perfect Soufflé Side Dish Thanksgiving

Por Chef Jean-Pierre · 60 min

Ingredientes

Modo de preparo

1. Preheat the oven to 375°F.
2. 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.
3. 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.
4. Heat the cream in a saucepan, then add the cheeses, garlic and hot sauce.
5. 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.
6. 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.
7. Bake for about 30 to 40 minutes, until puffed, lightly golden and a toothpick inserted comes out clean.
8. Let the soufflés rest for 10 to 15 minutes, then invert them onto a serving plate.

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