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Blue Cheese and Mushroom Gougeres
It’s New Year’s Eve and that calls for a special hor d ouevers. Why not try Blue Cheese and Mushroom Gougères. Not only are they easy to make, require only a few ingredients, can be made in under an hour and they are absolutely delicious! Treat your guests to something different tonight. These tasty little treats are the perfect size to pop into your mouth. Gougeres can be made with any ingredients but the most popular ingredient is cheese. If your not fond of blue cheese substitute your favorite cheese.
Gougere pronounced [goo-ZHEHR] are usually Gruyere-flavored choux pastry that is piped into a ring shaped before being baked. A gougere can be served hot or cold as an Hors D’ Oeuvre. We’ve made gougeres with sausage, mushrooms, onions and many different cheeses. Once you start making these little ‘cream puffs’ you won’t be able to stop!
- 1/2 cup (1 stick)
unsalted butter, plus 1 tablespoon
- 8 ounces
mushrooms, finely chopped
shallots, finely chopped
- 2 pinches of
- 1/2 cup
- 1/2 cup
- few grinds
of black pepper
- 1 cup
- 3/4 cup
crumbled blue cheese
- Heat the oven to 425º Line baking sheets with parchment paper or with a silicone mat.
- In a large skillet, over medium-high heat, melt 1 tablespoon of butter. Add the mushrooms, shallots and a pinch of salt. Cook until tender and lightly browned, 4 to 5 minutes. Set aside.
- In a medium saucepan over medium heat, combine 1 stick of butter, water, milk, a pinch of salt and pepper. Bring to a simmer, then add the flour all at once. Stirring vigorously with a wooden spoon, until the mixture becomes a ball that separates from the pan, 1 to 2 minutes. Stir for an additional minute to dry out ball slightly. Transfer contents to a large bowl, with an electric mixer, beat on medium speed for 2 minutes to allow the mixture to cool slightly. Add the eggs, one at a time, beating thoroughly after each addition.
- Stir in the reserved mushroom mixture and the blue cheese. Scooping by the tablespoonful, place walnut-sized dollops on the prepared baking sheets, leaving 1 1/2 inches of space between each or transfer the dough into a large zip-lock plastic baggie. Snip off one of the corners and pipe the mixture into place on the prepared baking sheets. Bake for 10 minutes, turn heat down to 375º and bake an additional 20 to 25 minutes or until golden brown.