Mushroom Gougere

Preparation time: 25 mins Cooking time: 45 mins Easy - for beginners


Savoury choux pastry case filled with creamy mushroom filling ( can add meat if you so wish) great server with a salad an garlic bread. Easier to make than you'd think.


  • Choux Pastry —-
  • 140ml Water
  • 60g Butter
  • 60g Plain flour - sifted
  • 2 eggs beaten
  • 60g grated cheese
  • pinch of salt , pepper, dry english mustard powder
  • Salpicon —-
  • 1 tablespoon Butter
  • 1 tablespoon flour
  • 140ml - Veg. stock ( if you decide to make a meat version use chicken)
  • 6oz Mushrooms, peeled and sliced
  • 2 tablespoons fresh herbs, chopped ( just pick your fav’s)
  • salt/pepper
  • 2 tablespoons grated cheese
  • 2 tablespoons dry bread crumbs
  • ( If you want to add meat just take 2 slices ham an chop )


Preheat oven to 200c/400f/gas 6 Grease an medium sized oven proof dish.

Choux Pastry — Sift the flour an pinch of salt into a bowl.

Take a small sauce pan and pour in the water, chop the butter into bits and add to the water. Slowly bring to the boil, make sure the butter had totally melted before the water comes to the boil. Stir it well and allow to rapid boil for 30seconds, then remove from heat.

Tip the flour mixture into the water mixture and stir rapidly until the misture comes away from the edge of the pan, you will have what looks like a small amount of dough. Spread this mixture on a tea plate an put to one side to cool.

Salpicon —- Melt the butter in a small pan, add the flour an cook for 1-2 mins, stirring all the time, until pale an straw colour.

Gradually whisk in the stock until smooth, ass the pinch of salt/pepper and chooped herbs, stir in the mushrooms ( and Ham if adding) - set aside.

Back to the Choux Pastry— Place the pastry inot a small bowl and mix in the salt/pepper/dry mustard.

Gradually add the eggs to the paste, beating well between each addition of egg. ( NOTE you may not need all the egg) The mixture should be smooth, shiny and hold it’s shape.

Stir in the cheese.

Spoon the mixture into the oven proof dish spread it across the bottom an up the sides, it will be a very thinn layer, don’t worry thats how it’s mean’t to be.

Fill the well in the middle with the Salpicon, then sprinkle with the cheese and breadcrumbs.

Bake untill puffed an brown, approx 30/45 mins ( depends on your oven).


Main  · Veggie

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