Gougere with leeks and wild mushrooms

Yield: 1 servings

Measure Ingredient
110 grams Butter
275 millilitres Water
150 grams Plain flour
4 \N Eggs and beaten egg for glazing
150 grams Gruyere cheese
1 teaspoon Dijon mustard
1 pinch Cayenne pepper
\N \N Salt and pepper
1 tablespoon Olive oil
2 \N Leeks
50 grams Fresh wild mushrooms
50 grams Chestnut mushrooms
60 millilitres Dry white wine
150 millilitres Low fat creme fraiche
1 \N Sprig fresh tarragon
1 \N Sprig fresh thyme

FILLING

Cut the butter into pieces, place in a pan with the water and bring to the boil, swirl the pan occasionally to make sure that the butter melts before the water boils. Remove from the heat and quickly add the sifted flour in one go, beating until the mixture forms a smooth paste which leaves the sides of the pan.

Allow to cool slightly, then gradually add the beaten eggs, beating well by hand or with a hand mixer after each addition. Grate the cheese and beat in 100g of it with the mustard, cayenne pepper and seasoning.

Spoon the choux pastry into a piping bag fitted with a large plain nozzle or use two tablespoons to shape the dough. Line a large baking sheet with oiled greaseproof paper and pipe or spoon balls of the mixture side by side on to the paper to form a ring shape 25cm in diameter. Sprinkle with the remaining grated cheese.

Bake 180C/35F/gas 4 for 20-25 minutes until well-risen and golden brown.

Meanwhile, prepare the filling. Heat the olive oil in a shallow pan over a medium heat, add the washed and thickly sliced leeks and cook gently, turning in the oil for 5 minutes.

Add the washed and sliced mushrooms and continue to cook for a further 2-3 minutes, then add the wine and creme fraiche, increase the heat and allow to boil until the sauce has reduced by half. Reduce to a gentle heat, add the chopped herbs and seasoning, then stir gently to mix.

Slide the gougere onto a large, warm serving plate, fill with the leek and mushroom sauce and serve immediately.

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