Adapted from Classic Home Cooking cookbook, this is rich and delicious! French, New England, South, Mid West, Mid Atlantic
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- 59.16 ml butter
- 1064.65 ml sliced mixed mushrooms (shitake, white, oyster, etc.)
- 118.29 ml all-purpose flour
- 414.03 ml milk
- 4.92 ml chopped fresh tarragon
- tarragon leaf, to garnish
- 1Make the choux pastry:.
- 2Sift the flour with a pinch of salt. Put the measured water and butter into a saucepan and bring to a boil.
- 3Remove from the heat and add the flour. Beat well until the mixture is smooth and glossy and leaves the side of the pan clean. Leave it to cool slightly.
- 4Beat the eggs and cheese, if using, into the flour mixture until it's smooth and glossy. Make the gougere by buttering a large shallow ovenproof dish and lightly pressing the choux pastry around the edge, leaving a hole in the middle. Cover and chill while preparing the filling.
- 5Melt the butter in a large saucepan, add the mushrooms, and cook gently for 3 to 4 minutes. Lift out with a slotted spoon and set aside. Add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens. Simmer for 2 to 3 minutes.
- 6Return the mushrooms to the pan and add the tarragon, salt and pepper to taste. Pour into the middle of the choux ring and bake in a 425*F. oven for 35-40 minutes, until well risen and golden. Garnish with tarragon, and serve hot. Enjoy!
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Nutritional Facts for Mushroom Gougere
Serving Size: 1 (361 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 620.0
- Calories from Fat 359
- Total Fat 39.9 g
- Saturated Fat 23.4 g
- Cholesterol 312.3 mg
- Sodium 340.4 mg
- Total Carbohydrate 42.8 g
- Dietary Fiber 1.3 g
- Sugars 0.8 g
- Protein 22.2 g
The following items or measurements are not included: