Mushroom gougere

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Gougère is a savoury choux pastry with a filling of mixed mushrooms, flavoured with tarragon, and baked until golden brown. Gougère, said to comes from Burgundy, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated GruyèreComté, or Emmentaler, but there are many variants using other cheeses or other ingredients. Gougères can be made as small pastries, 3–4 cm. in diameter; aperitif gougères; 10–12 cm.; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin. 

Ingredients:

(serves 4)

60 g butter

375 g mixed mushrooms, such as oyster, shiitake, and button, sliced

60 g plain flour

450 ml milk

1 tsp chopped fresh tarragon

tarragon leaves to garnish

Choux pastry:

125 g plain flour

salt and black pepper

300 ml water

60 g butter, plus extra for greasing

4 eggs, beaten

mushroom gaugere

Preparation:

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 to cool slightly.

Beat the eggs into the flour mixture until the smooth and glossy. Make the gougère: butter a large shallow ovenproof dish, and lightly press the choux pastry around the edge. Cover and chill while prepare the filling. 

Melt the butter into a large saucepan, add the mushrooms, and cook gently for 3 – 4 minutes. Lift out with a slotted spoon and set aside. Add the flower 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 – 3 minutes.

Return the mushrooms to the pan, add the tarragon and season. Pour into the middle of the choux pastry ring you made earlier and bake in a preheated oven at 220°C for 35 – 40 minutes until well risen and golden, Garnish with tarragon, and serve hot.