Mushroom and Shoyu Gougere |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 Ingredients:
60 g plain flour |
50 g butter, cut into small pieces |
1 pinch salt and pepper |
2 eggs, beaten |
150 ml cold water |
60 g grated cheddar cheese or 60 g gruyere |
1 medium onion, sliced and chopped |
250 g mushrooms, sliced |
1 tablespoon flour |
2 tablespoons shoyu (rich soy sauce) |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped walnuts |
Directions:
1. PREHEAT OVEN TO GAS MARK 6/ 400F/ 200°C.
2. First make the choux pastry.
3. 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.
4. Quickly and carefully tip all the flour in at once but stir with wooden spoon quickly.
5. Beat the mixture until it is a smooth paste that does ot stick to the sides of the pan.
6. Next beat in the eggs, a little by little, followed by the cheese. Beat until smooth and glossy.
7. Spoon mixture onto a lightly greased baking sheet in a circle about 8-10 across.
8. Next make the mushroom filling:.
9. 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.
10. Mix together and use to spread on top of the choux circle.
11. Bake in the oven for about 30 minutes.
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