GOURGERE WITH MUSHROOMS AND HAM
Steps:
- Melt 4 tablespoons butter in a large skillet. Saute onion until soft, but not browned. Add mushrooms and continue cooking for 2 minutes longer. Add chicken broth and water: mix well. Bring to boil, stirring constantly. Simmer for 4 minutes. Remove sauce from heat. Add tomato strips and ham strips. Set aside. To make the pate a choux, heat water and butter in a large saucepan until the butter melts. Bring water to a boil, add flour, salt and pepper all at once and stir vigorously until mixture forms a ball in center of pan, about one minute. Allow mixture to cool for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. This beating is important or gougere will not puff. Stir in grated cheese. I suppose a cuisinart would make quick work of this! Butter an 11 or 12 inch ovenproof skillet or shallow baking dish. Spoon the pate a choux in a ring around the ege, leaving the center open. Pour the ham, tomato and mushroom filling into the center and sprinkle with remainint 2 tablespoons Cheddar cheese. Bake at 400 debrees for 20 minutes. Reduce oven temperature to 350 degrees and bake for 20 to 25 minutes or until the gougere is puffed and brown and the filling is bubbling. Serve at once. Note: great wtih fresh fruit and pecan rolls.
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siddhant pandey
[email protected]These gougeres were delicious! I will definitely be making them again.
Amogelang Maloka
[email protected]These gougeres were a big hit at my party! Everyone loved them.
Buddha Bista
[email protected]I'm not a fan of mushrooms, but I really enjoyed these gougeres. The cheese and ham were a great combination.
Bharat Saud
[email protected]These gougeres were perfect! They were light and airy, and the filling was delicious. I will definitely be making them again.
Talha Habib
[email protected]These gougeres were a bit too sweet for my taste. I think I'll use less sugar next time.
Mason Parrack
[email protected]I loved the flavor of these gougeres, but they were a bit too greasy for my taste. I think I'll try baking them instead of frying them next time.
IMRAN ARIF KHAN
[email protected]These gougeres were a bit too eggy for my taste. I think I'll use less eggs next time.
Ibrahim Mehboob
[email protected]I'm not sure what I did wrong, but my gougeres didn't turn out very well. They were dense and chewy.
Mark Sookdeo
[email protected]These gougeres were a bit bland. I think I'll add some more herbs and spices next time.
Veena King
[email protected]Overall, I thought this was a good recipe. The gougeres were tasty and easy to make. I would recommend it to others.
Rahul Sahani
[email protected]These gougeres were a bit too salty for my taste. I think I'll use less ham next time.
Paul Sarec
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these gougeres. The cheese and ham were a great combination.
Kalsoom__queen
[email protected]These gougeres were a big hit at my party! Everyone loved them.
Ntombi Octavia
[email protected]I will definitely be making this again!
Nick Sparta
[email protected]Easy to make and very tasty.
Romeo Torres
[email protected]Delicious!
Nafhil Alemu
[email protected]The gougeres were a bit dry, but the flavor was good. I think I might add a little more milk or cream next time.
William Young
[email protected]These gougeres were a bit too cheesy for my taste, but overall they were still pretty good. I think I would try a different recipe next time.
Jawad Rajpoot
[email protected]I've made this recipe several times now and it's always a hit! The gougeres are so easy to make and they're always delicious. I love that I can change up the fillings to suit my taste.
Darcy D
[email protected]This gougère recipe was an absolute delight! The combination of mushrooms, ham, and cheese was perfect, and the pastry was light and airy. I followed the recipe exactly and it turned out beautifully. My family and friends raved about it, and I will d