Serve with a Roasted Bell Pepper Coulis click here
Brie, Goat Cheese & Mushroom Soufflé
2 (approx.) cups White Country Bread crust removed, cut in 1/2-inch cubes
1 tablespoon Extra Virgin Olive Oil
1 ½ cups Onion, diced small and even size
½ pound fresh Mushrooms, sliced
1 teaspoon freshly chopped Sage
2 cup Spinach leaves, cut into thin ribbon
1 tablespoon Sundried Tomatoes, chopped VERY FINE
2 cups Heavy Whipping Cream (depending on the size of your molds)
6 ounces Goat Cheese
4 ounces Brie Cheese rind (crust) removed
4 ounces Fontina or Reggiano Parmesan Cheese
1 tablespoon chopped Garlic
6 large Whole Eggs
White truffle Salt (if you have it, otherwise use kosher salt) & Pepper to taste
- Preheat Oven to 350°
- 6 @ 4 to 6 ounces soufflé ramekin Non-stick spray or butter to coat each ramekin¼ cup Reggiano ParmesanButter the inside of the soufflé ramekins or use a non-stick spray. Coat the inside with grated Reggiano Parmesan.
- Divide the bread into the prepared mold, making sure not to fill more than half of the mold.
- In a sauté pan, heat olive oil, when hot add the onion and cook until light golden brown, add the mushrooms and sage. Cook until the water has evaporated (5 to 10 minutes). Add the spinach, sundried tomatoes and cook for another few minutes.
- In a sauce pan heat the cream when hot add the cheeses and garlic.
- In a glass bowl using a whisk mix the eggs, truffle salt and pepper. Add the hot cream and cheese to the eggs, slowly to avoid cooking the eggs.
- Divide the mushrooms mixture on top of the bread in each ramekin and top with the cream and cheese mixture. Using a fork push all the ingredients inside to make sure it is wet.
- Bake for about 35/40 minutes until puffed and lightly golden brown, and a dipped toothpick comes out clean. Take out of oven and let them cook slightly (10 minutes) and invert them into a serving plate. Eat right away or cool and refrigerate to reheat at a later date.