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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Meerab
[email protected]Overall, these were a good appetizer. They were easy to make and they tasted good. I would make them again.
Precious Oluchi
[email protected]These were a bit bland. I think I would add some more herbs or spices next time.
Moriya Hanuka
[email protected]These were way too salty. I think I accidentally used too much salt.
David Gatsapuk
[email protected]I followed the recipe exactly but the gougeres didn't turn out. They were dense and gummy.
Riya Islam
[email protected]The gougeres were a bit dry. I think I would add more milk or cream to the batter next time.
Bridgette Rodgers
[email protected]These were a bit too cheesy for my taste. I think I would use less cheese next time.
Jahirol Islam
[email protected]I used a different type of cheese than the one called for in the recipe and it turned out great. The gougeres were still delicious.
Md Hasen Khan
[email protected]I added some chopped bacon to the recipe and it was delicious! The bacon added a nice smoky flavor.
Ismael Raimundo
[email protected]I followed the recipe exactly and the gougeres turned out perfect. They were light and fluffy on the inside and crispy on the outside.
Amie Njie
[email protected]These were so easy to make and they turned out perfect! I will definitely be making them again.
Nokwanda Mbatu
[email protected]I'm not a huge fan of mushrooms but I decided to give these gougeres a try. I was pleasantly surprised! The mushrooms were subtle and the cheese was gooey and delicious.
Musa Mirza
[email protected]I was looking for a savory appetizer to serve at my next dinner party and these mushroom gougeres fit the bill perfectly. They were delicious and everyone raved about them.
Alin Yaung Lay
[email protected]These mushroom gougeres were a hit at my party! They were so easy to make and everyone loved them.