Mushroom And Quail Egg Gougere Recipe
A eggetarian French recipe with all purpose flour (maida), whole eggs, butter. Ready in 1h 25m, serves 2.
Curated byLucas Dubois🇫🇷
Instructions
28 steps- 1
To begin making the Mushroom And Quail Egg Gougere recipe, preheat oven to 220 C
quail eggs - as required (optional)(2) - 2
Lightly grease a baking tray with butter or baking spray and keep aside
butter(70 grams)butter - as required - 3
In a saucepan, add water and butter and heat gently till the butter melts
butter(70 grams)water - as requiredbutter - as required-/2 soy sauce(1 teaspoon) - 4
Bring to a rolling boil and take the saucepan off the heat
-/2 soy sauce(1 teaspoon) - 5
Immediately add the flour, all at once, beating well (I used a wooden spoon for this) until the mixture forms a ball
all purpose flour (maida)(100 grams) - 6
Keep aside to cool slightly
- 7
Once the flour mixture has cooled, add the eggs one at a time, beating well after each addition
all purpose flour (maida)(100 grams)whole eggs(2)quail eggs - as required (optional)(2) - 8
It will take a little time for the egg to mix in with the flour mixture, just keep at it, till you have a smooth mixture
all purpose flour (maida)(100 grams) - 9
Add the cheese and stir to mix
cheddar cheese - grated(50 grams) - 10
Lightly sprinkle the baking tray with a little water
water - as required - 11
Place (lime size) spoonful’s of the mixture on the baking tray
- 12
Bake in the preheated oven for 30-35 minutes or until the gougeres are nicely brown and crisp
- 13
Remove from the oven when done and slit each one to let the steam escape
- 14
Let the gougeres cool before filling
- 15
Clean and cut the mushrooms
to 500 button mushrooms(400 grams) - 16
Chop the onions and garlic, slice the green onions, and keep aside
onion(1)to 6 cloves garlic(5)to 6 spring onion (bulb & greens)(5) - 17
Heat the butter in a wok, add the onions and sauté till it starts to change colour, then add the garlic and sauté for a minute or so, then add the mushrooms
butter(70 grams)to 500 button mushrooms(400 grams)butter - as requiredonion(1)to 6 cloves garlic(5)to 6 spring onion (bulb & greens)(5) - 18
The mushrooms will release water, cook till the liquids have almost dried up
water - as requiredto 500 button mushrooms(400 grams) - 19
Add salt, soy sauce, balsamic vinegar, chili flakes and green onions
onion(1)salt - as required-/2 soy sauce(1 teaspoon)balsamic vinegar(1 teaspoon)to 6 spring onion (bulb & greens)(5)to 3 teaspoons red chilli flakes(2) - 20
Further cook till the liquids have dried up completely
- 21
Add chopped fresh coriander
sprig coriander (dhania) leaves(4) - 22
To boil quail eggs (if using), put eggs in boiling water for one minute
whole eggs(2)water - as requiredquail eggs - as required (optional)(2) - 23
Remove, cool slightly and peel
- 24
The next step is to assemble the dish
- 25
Cut the gougeres in half, spoon mushrooms on one half, top with quail eggs, whole or cut in half (if using)
whole eggs(2)to 500 button mushrooms(400 grams)quail eggs - as required (optional)(2) - 26
You can either cover the gougere with the other half or serve open faced
- 27
Sprinkle some salt and chili flakes on the eggs if you like
whole eggs(2)salt - as requiredto 3 teaspoons red chilli flakes(2)quail eggs - as required (optional)(2) - 28
Serve Mushroom And Quail Egg Gougere on its own as a snack for your house parties
quail eggs - as required (optional)(2)
Rate this recipe
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Mushroom And Quail Egg Gougere Recipe
A eggetarian French recipe with all purpose flour (maida), whole eggs, butter. Ready in 1h 25m, serves 2.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
28 steps- 1
To begin making the Mushroom And Quail Egg Gougere recipe, preheat oven to 220 C
quail eggs - as required (optional)(2) - 2
Lightly grease a baking tray with butter or baking spray and keep aside
butter(70 grams)butter - as required - 3
In a saucepan, add water and butter and heat gently till the butter melts
butter(70 grams)water - as requiredbutter - as required-/2 soy sauce(1 teaspoon) - 4
Bring to a rolling boil and take the saucepan off the heat
-/2 soy sauce(1 teaspoon) - 5
Immediately add the flour, all at once, beating well (I used a wooden spoon for this) until the mixture forms a ball
all purpose flour (maida)(100 grams) - 6
Keep aside to cool slightly
- 7
Once the flour mixture has cooled, add the eggs one at a time, beating well after each addition
all purpose flour (maida)(100 grams)whole eggs(2)quail eggs - as required (optional)(2) - 8
It will take a little time for the egg to mix in with the flour mixture, just keep at it, till you have a smooth mixture
all purpose flour (maida)(100 grams) - 9
Add the cheese and stir to mix
cheddar cheese - grated(50 grams) - 10
Lightly sprinkle the baking tray with a little water
water - as required - 11
Place (lime size) spoonful’s of the mixture on the baking tray
- 12
Bake in the preheated oven for 30-35 minutes or until the gougeres are nicely brown and crisp
- 13
Remove from the oven when done and slit each one to let the steam escape
- 14
Let the gougeres cool before filling
- 15
Clean and cut the mushrooms
to 500 button mushrooms(400 grams) - 16
Chop the onions and garlic, slice the green onions, and keep aside
onion(1)to 6 cloves garlic(5)to 6 spring onion (bulb & greens)(5) - 17
Heat the butter in a wok, add the onions and sauté till it starts to change colour, then add the garlic and sauté for a minute or so, then add the mushrooms
butter(70 grams)to 500 button mushrooms(400 grams)butter - as requiredonion(1)to 6 cloves garlic(5)to 6 spring onion (bulb & greens)(5) - 18
The mushrooms will release water, cook till the liquids have almost dried up
water - as requiredto 500 button mushrooms(400 grams) - 19
Add salt, soy sauce, balsamic vinegar, chili flakes and green onions
onion(1)salt - as required-/2 soy sauce(1 teaspoon)balsamic vinegar(1 teaspoon)to 6 spring onion (bulb & greens)(5)to 3 teaspoons red chilli flakes(2) - 20
Further cook till the liquids have dried up completely
- 21
Add chopped fresh coriander
sprig coriander (dhania) leaves(4) - 22
To boil quail eggs (if using), put eggs in boiling water for one minute
whole eggs(2)water - as requiredquail eggs - as required (optional)(2) - 23
Remove, cool slightly and peel
- 24
The next step is to assemble the dish
- 25
Cut the gougeres in half, spoon mushrooms on one half, top with quail eggs, whole or cut in half (if using)
whole eggs(2)to 500 button mushrooms(400 grams)quail eggs - as required (optional)(2) - 26
You can either cover the gougere with the other half or serve open faced
- 27
Sprinkle some salt and chili flakes on the eggs if you like
whole eggs(2)salt - as requiredto 3 teaspoons red chilli flakes(2)quail eggs - as required (optional)(2) - 28
Serve Mushroom And Quail Egg Gougere on its own as a snack for your house parties
quail eggs - as required (optional)(2)
Rate this recipe
