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Gougere with mushrooms


  • Preheat oven to 200°C.
  • Heat the oil in a large heavy-bottomed pot and gently saute the onion and garlic until softish. Add the mushrooms, toss and cook for 5 mins or so. Then add 1-2 tbsp flour and mix well. Add the stock, cream, seasonings and parsley. Mix well, turn the heat down and simmer for about 15 mins until thick, stirring now and again. Taste for seasoning.
  • To make the choux pastry, sift 140 gm flour with the mustard powder and cayenne into a bowl.
  • Then place the water, butter, 1 tspn salt and a little pepper in another pot and gently cook until melted. Add the flour, all at once, and cook until the dough comes away from the sides, continually stirring with a wooden spoon. Set aside to cool a little.
  • When ready, add the eggs to the dough, one at a time, beating well between each addition. Then mix in 2 tbsp parmesan.
  • Lightly grease an oven dish with melted butter and spread the pastry around the sides. Fill the centre with the mushroom mixture, sprinkle extra parmesan on top and cook in the oven for about 40 mins until risen and golden brown.
  • Serve with a simple green salad on the side.


  • 2 tbsp olive oil
  • ½ red onion, chopped
  • 1 garlic clove, crushed
  • about 3 handfuls mixture of mushrooms, sliced & chopped (depending on size & shape)
  • plain flour
  • 1 cup vegetable stock
  • a good splash of cream (optional)
  • sea salt flakes
  • freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • ½ tspn each mustard powder & cayenne
  • 300 ml water
  • 110 gm butter
  • 2 eggs
  • freshly grated parmesan
  • extra melted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    3 tbsp1/2 cup
    1 lb450 gm