Mushroom Puffs Recipe 🍄

Overview:

Name: Mushroom Puffs
Description: Light and delicious choux pastry puffs filled with savory mushroom sauce, perfect for lunch or snacks.
Recipe Category: Lunch/Snacks
Keywords: Grains, Vegetable, <60 Mins, Oven, Freezer, Stove Top, Easy
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2
Yield: 4 choux puffs

Nutritional Information (per serving):

Calories: 784.5
Fat Content: 57.4g
- Saturated Fat: 34.3g
Cholesterol: 353.4mg
Sodium: 515.4mg
Carbohydrates: 49.4g
- Dietary Fiber: 2.7g
- Sugars: 2.2g
Protein: 20.2g

Ingredients:

Ingredients	Quantity
Cold water	150ml
Butter	2 tbsp
Plain white flour	2 1/2 cups
Eggs	2
Parmesan cheese	4 tbsp
Cayenne pepper	1 pinch
Garlic cloves	3
Flour	1 tbsp
Butter	2 tbsp
Mushrooms	6
Ground black pepper	1/2 tsp
Nutmeg	1 pinch
Milk	1 cup

Instructions:

For the Puffs:

Preheat oven to 200ºC (392ºF).
In a pan, combine cold water and butter, and heat.
While heating, sift flour onto a piece of paper.
When water boils and butter melts, turn off heat.
Quickly shoot all the flour into the pan, add salt, pepper, and cayenne.
Stir vigorously until you get a smooth ball of paste.
Beat in eggs, one at a time, until glossy.
Lightly grease a baking sheet and tap to remove excess moisture.
Spoon 4 dollops of the paste onto the tray, sprinkle with Parmesan.
Bake at 200ºC for 10 minutes, then raise temp to 220ºC until golden.
Cool puffs on a rack, then cut in half before serving.

For the Mushroom Sauce:

Chop mushrooms and garlic, add spices.
Melt butter in a pan, toss mushrooms and garlic.
Cover and cook until mushrooms reduce in size.
Add flour, stir energetically, then boil for 2 minutes.
Remove from heat, whisk in milk to avoid lumps.
Return to heat, boil again, then set aside uncovered.

Assembly:

Set the puffs on a plate.
Fill the bottom half with mushroom sauce and cover with the top.
Use 2 puffs per person.
Garnish with shredded lettuce, sliced tomato, and feta or goat cheese cubes in oil.