Cauliflower and Mushroom Gougère

This stuff is amazing!

When Jake is away, this girl makes recipes with mushrooms in them! That’s because mushrooms are definitely NOT Jake’s favorite vegetable and he prefers not to eat them. This is a recipe that I made while he was still in Hawaii. The crust in itself is absolutely to die for and I’ll be using it a lot in the future. This is also a great recipe to add meat to if you are not a vegetarian (the book, though vegetarian itself, also suggests ham for anyone who is a meat eater). You can also change up the veggies. I think spinach or broccoli or olives would work well (not together, perhaps, but in some context). Please enjoy the fabulousness that is this recipe. Thank goodness for this great new cookbook.

Cauliflower & Mushroom Gougère

For the crust:
1 1/4 cups water
4 oz. butter
5 oz. flour
4 eggs
4 oz. Cheddar cheese, finely diced
1 teaspoon French mustard
salt & black pepper

For the Filling:
1 14 oz. can diced tomatoes
1 tablespoon vegetable oil
1/2 oz butter
1 onion, chopped
4 oz. white mushrooms, halved if large
1 small cauliflower, broken into small florets
1 teaspoon dried thyme
salt and black pepper

1. Preheat oven to 400 F and butter a large ovenproof dish.
2. Put the water and butter in a large saucepan and heat till the butter is all melted.
3. Remove from the heat and add the flour all at once.
4. Beat well with a wooden spoon until smooth and allow it to cool slightly.
5. Beat in the eggs, one at a time until the mixture is thick and glossy.
6. Stir in the cheese and mustard. Season with the salt and black pepper.
7. Spread the mixture around the sides of the ovenproof dish, leaving a hollow in the center for the filling.
8. To make the filling, heat the oil and butter and saute the onions for 3-4 minutes until softened but not browned.
9. Add the mushrooms. Cook 2-3 minutes until they begin to brown.
10. Add the cauliflower florets and stir-fry for 1 minute.
11. Add the tomatoes, thyme and seasoning. Cook, uncovered, over low heat for 5 minutes.
12. Spoon the mixture into the hollow in the ovenproof dish, adding all the liquid.
13. Bake in the oven 35-40 minutes, or till the outer pastry is well risen and golden brown.


One thought on “Cauliflower and Mushroom Gougère

  1. Pingback: Stuffed Mushroom Caps « A Poet in the Kitchen

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