Mushroom Gougere

Recipe by Sharon123
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the choux pastry:
  • Sift the flour with a pinch of salt. Put the measured water and butter into a saucepan and bring to a boil.
  • Remove 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.
  • Beat 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.
  • Melt 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.
  • Return 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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