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.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.

Step 2

In a medium saucepan, combine the butter, water, and 1/2 teaspoon of salt. Bring the mixture to a boil over medium heat.

Step 3

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.

Step 4

Return the saucepan to low heat and stir the dough continuously for 2-3 minutes to cook out the raw flour taste.

Step 5

Remove the saucepan from the heat again and allow the dough to cool slightly for 5 minutes.

Step 6

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.

Step 7

Fold in the grated Gruyère cheese and set the choux dough aside.

Step 8

In a large skillet, heat the olive oil over medium heat. Add the minced shallot and cook until translucent, about 2 minutes.

Step 9

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.

Step 10

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.

Step 11

Using a tablespoon or piping bag, spoon dollops of the choux dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 12

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.

Step 13

Bake for 25-30 minutes or until the gougères are puffed and golden brown.

Step 14

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

Serving size	872.4 grams (872.4g)

Amount per serving	% Daily Value*
Calories	1340

Total Fat 75.70g	97%
Saturated Fat 33.00g	165%
Polyunsaturated Fat 1.30g
Cholesterol 861mg	287%
Sodium 3219mg	140%
Total Carbohydrate 94.20g	34%
Dietary Fiber 6.60g	24%
Total Sugars 6.60g
Protein 65.20g	130%

Vitamin D 183IU	913%
Calcium 927mg	71%
Iron 10mg	57%
Potassium 1203mg	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.

Source of Calories

Fat: 51.7%

Protein: 19.8%

Carbs: 28.6%