French Mushroom & Quail Egg Gougères

Mushroom and Quail Egg Gougère Recipe

Overview

This delightful Mushroom and Quail Egg Gougère recipe combines delicate, buttery gougères with a savory mushroom filling, complemented by the subtle flavor of quail eggs. This is a show-stopping dish, perfect for breakfast or brunch gatherings with friends and family. It features a classic French pastry twist filled with umami-rich mushrooms, aromatic seasonings, and the choice of elegant quail eggs, making it an ideal bite-sized treat or a satisfying breakfast.

• Cuisine: French
• Course: Breakfast
• Servings: 2
• Diet: Eggetarian
• Prep Time: 10 minutes
• Cook Time: 75 minutes
• Total Time: 85 minutes

Ingredients

Nutritional Information (per serving)

Instructions

Step 1: Preparing the Gougères

1. Preheat and Prepare Baking Tray
   Preheat your oven to 220°C (428°F). Grease a baking tray lightly with butter or non-stick spray.

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2. Create the Pastry Dough
   In a saucepan, add 70 grams of butter and water, heating gently until the butter melts completely. Then, bring the mixture to a rolling boil and immediately remove it from the heat.

3. Add Flour and Mix
   Add 100 grams of flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth, cohesive ball of dough. Set the dough aside to cool slightly.

4. Incorporate Eggs and Cheese
   Once cooled, add one egg at a time, beating well after each addition until fully combined. This may require some patience, as the eggs will take time to mix thoroughly with the dough. Finally, fold in 50 grams of grated Cheddar cheese for an extra savory touch.

5. Prepare for Baking
   Sprinkle a bit of water lightly over the baking tray to prevent the gougères from sticking. Use a spoon to drop lime-sized portions of the dough onto the baking tray.

6. Bake the Gougères
   Bake in the preheated oven for 30-35 minutes, until the gougères are golden-brown and crisp. Remove from the oven and carefully slit each gougère to release steam. Allow them to cool before filling.

Step 2: Mushroom Filling Preparation

1. Prepare the Ingredients
   Clean and slice 400-500 grams of button mushrooms. Chop 1 onion, 5-6 garlic cloves, and 5-6 spring onions (including the greens), and set aside.

2. Cook the Mushrooms
   In a pan, heat a bit of butter and add the chopped onions. Sauté until they start to turn golden. Then add the garlic, stirring for about 1 minute before adding the mushrooms.

3. Season and Sauté
   Continue cooking until the mushrooms release their water, and the liquids have almost evaporated. Add a pinch of salt, 1 ½ teaspoons soy sauce, 1 teaspoon balsamic vinegar, and 2-3 teaspoons red chili flakes. Sauté until all liquid evaporates and mushrooms are well-cooked. Finish by adding the chopped coriander and spring onions for a fresh taste.

Step 3: Boiling the Quail Eggs (Optional)

1. Boil Quail Eggs
   If you choose to include quail eggs, bring a small pot of water to a boil, then gently place the eggs into the boiling water. Boil for 1 minute, then remove, cool slightly, and peel.

Step 4: Assemble the Gougères

1. Fill and Garnish
   Cut each gougère in half, spoon in the mushroom filling, and top with a quail egg (either whole or halved). You can serve the gougères open-faced or sandwich them by placing the other half on top.

2. Serve
   For a final touch, sprinkle a bit of salt and extra chili flakes on the eggs if desired. Serve immediately as a warm, flavorful snack or unique breakfast option, perfect for sharing at gatherings. Enjoy!

Tips

• Alternative Cheeses: Gruyère or Emmental cheese can be used in place of cheddar for a more traditional flavor.
• Seasoning Variations: Add a pinch of thyme or rosemary for a herby undertone in the mushroom filling.
• Quail Egg Substitute: If quail eggs aren’t available, use a small portion of scrambled or boiled chicken egg instead.