MUSHROOM GOUGERE
Adapted from Classic Home Cooking cookbook, this is rich and delicious! French, New England, South, Mid West, Mid Atlantic
Provided by Sharon123
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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!
Nutrition Facts : Calories 620, Fat 39.9, SaturatedFat 23.4, Cholesterol 312.4, Sodium 340.4, Carbohydrate 42.8, Fiber 1.3, Sugar 0.9, Protein 22.2
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Daddys Cumslut
cumslutdaddys@yahoo.comThese were a bit too salty for my taste.
Leah Weirick
w-l@gmail.comI'll be making these again for sure!
Aamir Hussain
h-a79@gmail.comThese were a great appetizer for my party.
Muhammmad Ahmed
ahmed_m@gmail.comI would definitely recommend this recipe to others.
Sabita Karki
s_k50@yahoo.comThese were easy to make and turned out great!
Se'Renity Hernandez
s-hernandez@hotmail.comI found the mushroom filling to be a bit bland.
Shaan Ahmed
a@gmail.comThese were a bit too dry for my taste.
Kevin Worrell (Llerrok)
w_k@hotmail.comI'll definitely be making these again.
Md Reyas
reyas.md85@hotmail.comThese were a hit at my party! Everyone loved them.
Ibrahim Nura
nura.ibrahim@hotmail.co.ukNot bad!
NGY Artists
n_artists@yahoo.comThese were okay, but I've had better. The mushrooms were a bit too salty and the cheese wasn't melted enough. I think I would try a different recipe next time.
Muskan Rani
muskan.rani13@yahoo.comI was really excited to try this recipe, but I was disappointed with the results. The gougères were dry and the mushroom filling was bland. I think I would have been better off using a different recipe.
Chinedu Babako
chinedu-b66@gmail.comThese were good, but not great. The mushrooms were a bit bland and the cheese wasn't very gooey. I think I would try a different recipe next time.
Ochir Munkhbat
munkhbat@yahoo.comI love mushroom gougères and this recipe was no exception. The mushrooms were cooked perfectly and the cheese was melted and gooey. The only thing I would change is to add a little bit more salt.
Nsubuga Fred
f_nsubuga34@yahoo.comThese mushroom gougères were a bit of work to make, but they were worth it! They were so light and fluffy, and the mushroom filling was savory and delicious. I served them as an appetizer at a dinner party and they were a big hit.
A J
j-a28@yahoo.comDelicious! I made these for a brunch party and they were a huge hit. The mushrooms added a nice savory flavor and the cheese was gooey and melted. I will definitely be making these again.
Lianne Valenti
l@gmail.comThese were amazing! I've never made gougères before, but these were so easy to follow and they turned out great. The mushrooms added a nice touch of flavor and the cheese was melted and gooey. I will definitely be making these again!
Bhatti Saab
saabbhatti@yahoo.comThese mushroom gougères were so delicious and easy to make! I followed the recipe exactly and they turned out perfect. The mushrooms added a great savory flavor and the cheese was gooey and melted in the center. I served them as an appetizer at a par