Mushroom Gougere
Delight your taste buds with this elegant Mushroom Gougère recipe—a sophisticated twist on the classic French cheese puff. These light and airy choux pastry bites are infused with the rich nuttiness of Gruyère cheese and generously filled with a savory mushroom and thyme filling. Perfectly golden and crisp on the outside, each gougère hides a creamy mushroom mixture made with sautéed button mushrooms, shallots, garlic, and a touch of heavy cream. This recipe is ideal as an appetizer for special gatherings or a refined snack to elevate any occasion. With just 30 minutes of prep time and straightforward techniques, you can create these irresistible morsels that are sure to impress. Whether hosting friends or indulging yourself, Mushroom Gougères are your go-to for effortless elegance.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 60 grams unsalted butter
- 175 milliliters water
- 100 grams all-purpose flour
- 4 large eggs
- 75 grams Gruyère cheese, grated
- 200 grams button mushrooms, finely chopped
- 1 medium shallot, minced
- 1 medium garlic clove, minced
- 15 milliliters olive oil
- 1 teaspoon thyme leaves, fresh
- 50 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.
In a medium saucepan, combine the butter, water, and 1/2 teaspoon of salt. Bring the mixture to a boil over medium heat.
Once boiling, remove the saucepan from the heat and quickly stir in the flour with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
Return the saucepan to low heat and stir the dough continuously for 2-3 minutes to cook out the raw flour taste.
Remove the saucepan from the heat again and allow the dough to cool slightly for 5 minutes.
Beat in the eggs one at a time, mixing thoroughly after each addition. The dough should become smooth, glossy, and fall off the spoon in thick ribbons.
Fold in the grated Gruyère cheese and set the choux dough aside.
In a large skillet, heat the olive oil over medium heat. Add the minced shallot and cook until translucent, about 2 minutes.
Add the garlic and cook for another 30 seconds until fragrant. Then, add the finely chopped mushrooms and thyme. Sauté for 8-10 minutes until the mushrooms are soft and any liquid has evaporated.
Stir in the heavy cream, 1/2 teaspoon of salt, and black pepper. Cook for 2-3 minutes until slightly thickened. Remove from heat and allow to cool.
Using a tablespoon or piping bag, spoon dollops of the choux dough onto the prepared baking sheets, spacing them about 2 inches apart.
Make a small indentation in the center of each dollop using the back of a spoon, and fill each with 1 teaspoon of the mushroom mixture.
Bake for 25-30 minutes or until the gougères are puffed and golden brown.
Remove from the oven and let cool on a wire rack for 5-10 minutes before serving. Enjoy warm as an appetizer or a savory snack!
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.6 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 927 mg | 71% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
