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Inviato: 02 Nov 2008 23:41:58  
Stefilla

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italy

Messaggio GougŔre with wild mushrooms
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GougŔre with wild mushrooms

high speed slicer shredder

Ingredients
115g (4oz) GruyŔre cheese
1 quantity choux pastry
salt and freshly ground black pepper
beaten egg, to glaze

For the mushroom filling:
1 onion, halved lengthways
25g (1oz) butter
15ml (1 tbsp) vegetable oil
1 clove garlic, crushed
450g (1lb) mixed mushrooms, e.g shittake, portabellini, chanterelle, chestnut, crimini 90ml (3fl oz) single cream
freshly grated nutmeg
10ml (2 tsp) meaux mustard
snipped chives, to garnish

Method
1. Preheat the oven to 220░C/425░F/Gas 7. Line a baking sheet with non-stick baking parchment and mark a 23cm (9 inch) circle.

2. Fit the coarse grating plate to the Food Processing Attachment or High Speed Slicer Shredder and grate the cheese. Reserve 25g (1oz) and beat the remainder into the choux pastry. Season with salt and freshly ground black pepper.

3. Place spoonfuls of the cheese choux pastry around the inside edge of the marked circle on the baking parchment. Brush with a little beaten egg and sprinkle with the remaining cheese. Bake for 30-40 minutes, or until well risen, crisp and golden.

4. Meanwhile make the filling. Fit the coarse slicing plate to either attachment and slice the onion. Melt the butter in a frying pan, add the oil and onion slices and cook for 5-6 minutes, until softened. Add the garlic and cook for a further 2 minutes.

5. Slice any large mushrooms and halve smaller ones. Add the mushrooms to the onions and cook over a gentle heat for 10-15 minutes, depending on variety, until tender and most of the liquid has evaporated. Season to taste. Stir in the cream add a little freshly grated nutmeg and the mustard.

6. To serve, transfer the gougŔre to a warmed serving plate. Pile the mushrooms in the centre, sprinkle over the snipped chives and serve immediately.

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Inviato: 02 Nov 2008 23:41:58  
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