Mushroom And Shoyu Gougere Recipes
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
MUSHROOM AND SHOYU GOUGERE
cheese choux pastry, topped with mushrooms in a soy and walnut sauce Delicious alternative for vegetarians and for special occasions Can be made like a pizza to slice or in individual portions Suitable for buffet or as main course
Provided by kookie kook
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- PREHEAT OVEN TO GAS MARK 6/ 400F/ 200°C.
- First make the choux pastry.
- Put water and butter in a pan and stir over medium heat until butter melted. As soon as mixture comes to boil, turn off the heat.
- Quickly and carefully tip all the flour in at once but stir with wooden spoon quickly.
- Beat the mixture until it is a smooth paste that does ot stick to the sides of the pan.
- Next beat in the eggs, a little by little, followed by the cheese. Beat until smooth and glossy.
- Spoon mixture onto a lightly greased baking sheet in a circle about 8-10" across.
- Next make the mushroom filling:.
- Slice the onion and fry in a little oil or butter until soft. Add sliced mushrooms and flour, then the soy sauce. Add a little water if needed.Finally add nuts and parsley.
- Mix together and use to spread on top of the choux circle.
- Bake in the oven for about 30 minutes.
Nutrition Facts : Calories 199.4, Fat 12.7, SaturatedFat 7, Cholesterol 98.8, Sodium 436.9, Carbohydrate 14.2, Fiber 1.1, Sugar 1.6, Protein 7.7
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