MUSHROOM GOUGERE

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Mushroom Gougere image

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

4 tablespoons butter
4 1/2 cups sliced mixed mushrooms (shitake, white, oyster, etc.)
1/2 cup all-purpose flour
1 3/4 cups milk
1 teaspoon chopped fresh tarragon
tarragon leaf, to garnish
1 cup all-purpose flour
salt and pepper, to taste
1 1/4 cups water
4 tablespoons butter (plus extra for greasing)
4 eggs, beaten
1 cup cheddar cheese, shredded (optional)
1 cup swiss cheese, shredded (or 1/2 cup Parmesan)

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

Daddys Cumslut
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These were a bit too salty for my taste.


Leah Weirick
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I'll be making these again for sure!


Aamir Hussain
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These were a great appetizer for my party.


Muhammmad Ahmed
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I would definitely recommend this recipe to others.


Sabita Karki
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These were easy to make and turned out great!


Se'Renity Hernandez
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I found the mushroom filling to be a bit bland.


Shaan Ahmed
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These were a bit too dry for my taste.


Kevin Worrell (Llerrok)
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I'll definitely be making these again.


Md Reyas
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These were a hit at my party! Everyone loved them.


Ibrahim Nura
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Not bad!


NGY Artists
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These 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
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I 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
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These 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
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I 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
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These 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
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Delicious! 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
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These 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
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These 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


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