Leek and mushroom gougère

Leek and mushroom gougère

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

A gougère is cheese-flavoured choux pastry with a savoury filling.

Ingredients

Quantity Ingredient
75g gruyere cheese
1 quantity Choux pastry, adding a pinch each of English mustard powder and cayenne to the flour

For the filling

Quantity Ingredient
2 large leeks
75g button mushrooms
1/4 bunch thyme
2 tablespoons olive oil
75ml white wine
150ml creme fraiche
1 tablespoon white breadcrumbs
salt
freshly ground black pepper

Method

  1. Cut 50 g of the Gruyère into small dice, grate the remaining 25 g and set aside. Heat the oven to 200ºC.
  2. Stir the diced Gruyère into the choux pastry mixture.
  3. Spoon or pipe the choux around the edges of a shallow, greased ovenproof dish, about 30 x 30 cm and 4–5 cm deep (about 1 litre in volume), leaving a space for the filling in the centre. Bake for 35–45 minutes, or until well risen, a deep golden colour and very firm to the touch at the sides. Lower the oven temperature to 180ºC.
  4. Meanwhile, to make the filling, trim the root end and most of the green from the leeks and thinly slice, then soak in a large bowl of cold water to remove grit. Wipe over and slice the mushrooms. Pick over and finely chop enough thyme leaves to give you 1–2 teaspoons.
  5. Drain the leeks well. Heat the olive oil in a large saucepan, then add the leeks and cover with a cartouche and lid. Sweat over a low heat until the leeks are soft and translucent. Remove the lid and cartouche and increase the heat a little to evaporate off the excess water. Add the mushrooms and thyme, and sauté until soft.
  6. Add the wine, bring to the boil and let bubble for 2–3 minutes to drive off the alcohol. Remove from the heat, stir in the crème fraîche and season to taste with salt and pepper.
  7. When the choux pastry is cooked, remove from the oven. If it has risen towards the middle of the dish, push this aside a little to allow room for the filling.
  8. Spoon the filling into the centre of the choux and return to the oven to warm through. If the filling is warm, this will take 10–15 minutes and if it has cooled, 20–25 minutes. Mix the breadcrumbs with the reserved grated Gruyère. About 5–10 minutes before it is due to come out of the oven, turn the oven setting up to 200ºC and sprinkle the cheese and breadcrumbs over the filling. Cook until golden and the crumb topping is lightly browned. Serve hot or warm.

Variation

  • Aubergine and prosciutto gougère: Omit the leek and mushroom filling. Cut 1 large aubergine into small dice. Fry in 2 tablespoons olive oil over a medium heat in a large frying pan until tender and beginning to brown a little. Mix with 100 g shredded prosciutto, 1–2 tablespoons basil leaves, chiffonaded, 75 ml double cream and salt and black pepper to taste. Use to fill the gougère and bake as for the main recipe.

Individual gougères

  • Gougères can be made in individual ramekins. The quantity of choux in the main recipe will make 8 individual gougères, using standard 7.5–8 cm diameter ramekins. Follow the above method but cut and shred the filling ingredients into smaller pieces. You don’t need to pre-bake the gougère before filling. They will take about 30–35 minutes to cook; the choux will rise around the filling and give a softer result.
Tags:
Leiths School of food and wine
cookery course
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