Mushroom Gougere
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pastry: 1/2 C all purpose flour1/2 t kosher salt6 T butter3/4 C cold water3 eggs - beaten3/4 C or 3 oz swiss cheese - shreddedFilling1 small onion - diced1 carrot - shredded8 oz mushrooms - sliced2 T extra virgin olive oil1 t paprika2 t parsley - dried2 T all purpose flour1 1/4C milk (2% is in nutritional info)kosher saltground black pepper2 T slivered almonds
Preheat oven to 400. Grease 9 inch pie plate.
For the pastry sift the flour and salt and set aside. In a saucepan heat the butter and water until the butter just melts. Do not let the water boil. Add the flour in all at once.
With a wooden spoon, heat the mixture rapidly until the lumps become smooth and mixture comes away from the sides of the pan. Cool for 10 minutes.
Beat the eggs gradually into the mixture until you have a soft, but still quite stiff, dropping consistency. You may not need all the egg.
Stir in the cheese, then spoon the mixture round the sides of the greased pie dish.
Filling: Saute the onion, carrot and mushroom in the olive oil for 5 minutes. Stir in the paprika and parsley and then flour.
Gradually stir in the milk and heat until thickened. Pour into the center of the pastry.
Bake for 35-40 minutes until risen and golden brown, sprinkling on the almonds for the last 5 minutes.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.
For the pastry sift the flour and salt and set aside. In a saucepan heat the butter and water until the butter just melts. Do not let the water boil. Add the flour in all at once.
With a wooden spoon, heat the mixture rapidly until the lumps become smooth and mixture comes away from the sides of the pan. Cool for 10 minutes.
Beat the eggs gradually into the mixture until you have a soft, but still quite stiff, dropping consistency. You may not need all the egg.
Stir in the cheese, then spoon the mixture round the sides of the greased pie dish.
Filling: Saute the onion, carrot and mushroom in the olive oil for 5 minutes. Stir in the paprika and parsley and then flour.
Gradually stir in the milk and heat until thickened. Pour into the center of the pastry.
Bake for 35-40 minutes until risen and golden brown, sprinkling on the almonds for the last 5 minutes.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.
Nutritional Info Amount Per Serving
- Calories: 251.4
- Total Fat: 18.5 g
- Cholesterol: 105.5 mg
- Sodium: 203.7 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.2 g
- Protein: 9.4 g
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