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Chicken & mushroom gateau


  • Heat a little oil in a pan and gently saute the red onion with 18 diced mushrooms and 1 crushed garlic clove until softish. 
  • Whisk the milk, 2 eggs, sugar, salt and flour in a large bowl until smooth. (Should be the consistency of heavy cream and you can add a little more milk if needed.) Set aside for about 30 mins.
  • In another bowl, combine the chicken mince, 1 egg, 250 ml cream and seasonings. Add mushroom mixture and basil, stir and also set aside.
  • When the batter is ready, melt the butter in a crepe (or non-stick) pan and individually cook crepes until brown on both sides.
  • Spray the inside of small ramekins with oil, lay crepes inside, fill with the chicken mixture and fold over. Then cover with clingwrap and steam for about 30 mins.
  • To make the sauce, heat a little oil in a pan and saute the brown onion with the remaining garlic and mushrooms, sliced. Add the port and cook down to reduce. Then add the stock and a splash of cream. Stir and cook until sauce consistency is reached.
  • Carefully pour off any juices from the ramekins (into the sauce) and invert the gateaus on to individual plates. Spoon the sauce on top and serve with a garnish of basil.


  • olive oil
  • ½ red onion, chopped
  • 36 or so button mushrooms
  • 2 garlic cloves, crushed
  • 180 ml+ milk
  • 3 large eggs
  • a pinch of sugar
  • a pinch of salt
  • 145 gm plain flour
  • 125 gm minced chicken breast
  • 250 ml+ thickened cream
  • sea salt & freshly ground pepper
  • 1 tbsp chopped fresh basil
  • a good knob of butter
  • olive oil spray
  • 1 small brown onion, chopped
  • a splash of port (optional)
  • ¼ cup chicken stock

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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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm