Mushroom and Quail Egg Gougère | How to make Mushroom and Quail Egg Gougère

By Bhavita Singh  |  19th Jun 2016  |  
5.0 from 1 review Rate It!
  • Mushroom and Quail Egg Gougère, How to make Mushroom and Quail Egg Gougère
Mushroom and Quail Egg Gougèreby Bhavita Singh
  • Prep Time

    15

    mins
  • Cook Time

    60

    mins
  • Serves

    8

    People

4

1





Video for key ingredients

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About Mushroom and Quail Egg Gougère

Dainty french gougère (cheese puffs) filled with mushrooms and topped with delicate little quail eggs make the perfect hors d’oeuvre for an elegant party. This recipe is inspired from Catherine Atkinson’s book The Art of Pastry.

Mushroom and Quail Egg Gougère is a popular aromatic and delicious dish. You can try making this amazing Mushroom and Quail Egg Gougère in your kitchen. This recipe requires 15 minutes for preparation and 60 minutes to cook. The Mushroom and Quail Egg Gougère by Bhavita Singh has detailed steps with pictures so you can easily learn how to cook Mushroom and Quail Egg Gougère at home without any difficulty. Mushroom and Quail Egg Gougère is enjoyed by everyone and can be served on special occasions. The flavours of the Mushroom and Quail Egg Gougère would satiate your taste buds. You must try making Mushroom and Quail Egg Gougère this weekend. Share your Mushroom and Quail Egg Gougère cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Bhavita Singh for inputs. In case you have any queries for Mushroom and Quail Egg Gougère you can comment on the recipe page to connect with the Bhavita Singh. You can also rate the Mushroom and Quail Egg Gougère and give feedback.

Mushroom and Quail Egg Gougère

Ingredients to make Mushroom and Quail Egg Gougère

  • For the choux pastry- All purpose flour/maida- 100 grams
  • Eggs- 2
  • Butter- 70 grams
  • Water- 150 ml
  • Cheddar cheese (grated)- 50 grams
  • For the filling Mushrooms (mixed)- 400-500 grams
  • Butter/oil- 2-3 tbsp
  • Onion- 1 (small)
  • Garlic- 5-6 cloves
  • Salt- ½ tsp
  • Soy sauce- 1 ½ tsp
  • Balsamic vinegar- 1 tsp
  • Spring onions/scallions- 5-6
  • Chilli flakes- 2-3 tsp
  • Fresh coriander- a handful
  • Quail eggs- as required (optional)

How to make Mushroom and Quail Egg Gougère

  1. Preheat oven to 220C. Lightly grease a baking tray with butter or baking spray and keep aside. In a saucepan, add water and butter and heat gently till the butter melts. Bring to a rolling boil and take the saucepan off the heat.
  2. Immediately add the flour, all at once, beating well (I used a wooden spoon for this) until the mixture forms a ball. Keep aside to cool slightly.
  3. Once the flour mixture has cooled, add the eggs one at a time, beating well after each addition. It will take a little time for the egg to mix in with the flour mixture, just keep at it, till you have a smooth mixture.
  4. Add the cheese and stir to mix. Lightly sprinkle the baking tray with a little water. Place (lime size) spoonfuls of the mixture on the baking tray.
  5. Bake in the preheated oven for 30-35 minutes or until the gougeres are nicely brown and crisp. Remove from the oven when done and slit each one to let the steam escape. Let the gougeres cool before filling.
  6. Clean and cut the mushrooms. Chop the onions and garlic, slice the green onions, and keep aside. Heat the butter in a pan, add the onions and sauté till it starts to change colour, then add the garlic and sauté for a minute or so,
  7. then add the mushrooms. The mushrooms will release water, cook till the liquids have almost dried up. Add salt, soy sauce, balsamic vinegar, chili flakes and green onions. Further cook till the liquids have dried up completely.
  8. To boil quail eggs (if using), put eggs in boiling water for one minute. Remove, cool slightly and peel.
  9. To assemble- Cut the gougeres in half, spoon mushrooms on one half, top with quail eggs, whole or cut in half (if using). You can either cover the gougere with the other half or serve open faced. Sprinkle some salt and chili flakes.

My Tip:

Traditional gougeres are made with gruyere cheese but I’ve made it with cheddar, you can use either. Use one or multiple varieties of mushrooms, whatever you like. I used a mix of button, shitake, oyster and portobello mushrooms. You can make the gougeres and cook the mushrooms ahead of time and assemble it just before serving. Adjust salt and chili flakes as per your taste

Reviews for Mushroom and Quail Egg Gougère (1)

Maithili Thangkhiewa year ago

Wonderful recipe :)
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