Mushroom And Shoyu Gougere Food

GOUGERES WITH SAVORY MUSHROOM FILLING

Steps:

• Preheat your oven to 450F and set a rack in the middle. Be proud of yourself that you remembered to do this first.
• Bring the water, milk, salt, Herbes de Provence and butter to a boil.
• Dump in the flour all at once and cook over medium heat, stirring manically, until the mixture resembles mashed potatoes, pulls away from the sides of the pan and into a big clump and leaves a slight, dry film on the inside of the pan, about 2-3 minutes.
• Transfer to the bowl of a stand mixer fitted with the paddle attachment or prepare to stir madly awhile longer.
• Mix for a minute or so to cool off the dough, then add almost all the beaten egg (reserve about a Tablespoon) and mix in thoroughly. Test to see if batter runs very slowly off the end of the beater and ends in a point. If it doesn't flow or it ends in a raggedy point, add the rest of the egg and beat it in. You should be good to go.
• Thoroughly mix in 2/3 of the grated cheese.
• Drop about 2 teaspoons of the dough into tiny mounds on a Silpat- or parchment-lined baking sheet. Leave about 1" of space between each wee mound. You can pipe them if you want, but it goes quickly with spoons too.
• With a wet finger, press down any little points of dough that might be sticking up.
• Divide the last ounce of cheese evenly among the wee gougeres and bake for ten minutes.
• Reduce the heat to 375F and bake another 10 minutes. You may need to cover the pan loosely with foil at the five-minute mark.
• Reduce the heat to 325F and bake for another 10 minutes for a total of 30 minutes.
• Turn off the oven, crack the door open and let the gougeres cool to just warm.
• Fill each puff with about 1-2 teaspoons of the bechamel aux champignons.
• Melt the butter over medium heat. When it's sizzling, add the flour.
• Stir well and cook, stirring occasionally, for 2-3 minutes or until it's a golden blonde color. Lightly season with salt and pepper.
• Pour in the milk slowly, whisking all the while to prevent lumps.
• Bring the mixture to a boil, whisking frequently.
• When it comes to a boil, reduce the heat and keep it at a low simmer, whisking occasionally, until it has thickened.
• Put the bechamel in your blender and add the duxelles. Blend on low speed. It doesn't have to be completely smooth, but it needs to be smooth enough that you can pipe it without little bits getting stuck in your piping tip. Cool to warm.
• Mince the mushrooms very finely in the bowl of your food processor. If you have a mini one, now would be the perfect time to use it.
• Melt half the butter over medium high heat. Add the mushrooms, seasoning with salt and pepper, and stir until they release their juices. Cook some more, stirring, until the mushrooms are dry again and have darkened in color.
• Add the second half of the butter along with the minced shallot and the thyme.
• Cook until the shallots have softened.
• Add the wine and cook until dry.

MUSHROOM GOUGERE

Steps:

• Make the choux pastry:.
• Sift the flour with a pinch of salt. Put the measured water and butter into a saucepan and bring to a boil.
• Remove from the heat and add the flour. Beat well until the mixture is smooth and glossy and leaves the side of the pan clean. Leave it to cool slightly.
• Beat the eggs and cheese, if using, into the flour mixture until it's smooth and glossy. Make the gougere by buttering a large shallow ovenproof dish and lightly pressing the choux pastry around the edge, leaving a hole in the middle. Cover and chill while preparing the filling.
• Melt the butter in a large saucepan, add the mushrooms, and cook gently for 3 to 4 minutes. Lift out with a slotted spoon and set aside. Add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens. Simmer for 2 to 3 minutes.
• Return the mushrooms to the pan and add the tarragon, salt and pepper to taste. Pour into the middle of the choux ring and bake in a 425*F. oven for 35-40 minutes, until well risen and golden. Garnish with tarragon, and serve hot. Enjoy!

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
• In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
• Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

MUSHROOM SOY SAUCE

Steps:

• In a large pot bring the soy sauce just to the boiling point. Do not boil or reduce.
• Add the pound of dehydrated shiitakes and let sit until the soy sauce has come down to room temperature.
• Strain the soy sauce through folded cheese cloth.
• Squeeze out as much soy sauce from the mushrooms as possible; using the cheese cloth makes this much easier.

CLASSIC GOUGèRES

Steps:

• Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
• In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
• Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
• Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.

MUSHROOM AND SHOYU GOUGERE

Steps:

• PREHEAT OVEN TO GAS MARK 6/ 400F/ 200°C.
• First make the choux pastry.
• Put water and butter in a pan and stir over medium heat until butter melted. As soon as mixture comes to boil, turn off the heat.
• Quickly and carefully tip all the flour in at once but stir with wooden spoon quickly.
• Beat the mixture until it is a smooth paste that does ot stick to the sides of the pan.
• Next beat in the eggs, a little by little, followed by the cheese. Beat until smooth and glossy.
• Spoon mixture onto a lightly greased baking sheet in a circle about 8-10" across.
• Next make the mushroom filling:.
• Slice the onion and fry in a little oil or butter until soft. Add sliced mushrooms and flour, then the soy sauce. Add a little water if needed.Finally add nuts and parsley.
• Mix together and use to spread on top of the choux circle.
• Bake in the oven for about 30 minutes.