Mushroom Puffs

Name: Mushroom Puffs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 choux puffs, 2 serving(s)
Ingredients: 150 ml cold water; 2 ounces butter (small pieces); 2 1/2 ounces plain white flour; 2 eggs, well beaten; 4 teaspoons grated parmesan cheese; 1 pinch cayenne pepper; 3 garlic cloves; 1 ounce flour; 2 ounces butter; 6 ounces mushrooms; 1 teaspoon ground black pepper; 1/2 teaspoon nutmeg; 1 cup milk

Submitted by Samuel Holden

"The puffs are light and delicious, use them for any other filling...broccoli is great in a light bechamel sauce. The mushroom sauce is also very good in vol-au-vents... enjoy! Ah! the choux pastry recipe is from Delia Smith's cookery course... very very useful book!!!"

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Ready In:: 50mins
Ingredients:: 13
Yields:: 4 choux puffs
Serves:: 2

ingredients

Choux pastry
150 ml cold water
2 ounces butter (small pieces)
2 ¹⁄₂ ounces plain white flour
2 eggs, well beaten
4 teaspoons grated parmesan cheese
1 pinch cayenne pepper
Mushroom sauce
3 garlic cloves
1 ounce flour
2 ounces butter
6 ounces mushrooms
1 teaspoon ground black pepper
¹⁄₂ teaspoon nutmeg
1 cup milk

directions

--------Puffs--------.
Preheat oven to 200ºC.
Put water in a pan with the butter, and heat.
While this is happening sift the flour onto a piece of paper, so you can"shoot" it into the water.
Add salt and pepper and a pinch of cayenne pepper.
As soon as the water boils and the butter has melted turn of the heat.
While stirring with a wooden spoon "shoot" *ALL* the flour into the pan and beat thoroughly and vigorously.
Beat until you have a smooth ball of paste that has left the sides of the saucepan clean.
Beat in the beaten egg (repetition, hesitation -- anyone else listen to BBC Radio game shows?), a little at a time, mixing well after each addition, until you have a smooth glossy paste.
At this stage grease a baking sheet lightly, then hold it under cold running (or walking even -- ) water for a few seconds, and tap it sharply to get rid of excess moisture.
Spoon onto the baking tray in 4 large dollops, with lots of room between them, sprinkle with Parmesan cheese.
Bake for 10 minutes at 200ºC and then raise the temp to 220ºC until you have a nice golden colour.
Pierce the side of each one and let them cool on a rack.
Before serving cut them in half and"dry" in the oven.
------Forthe Mushroom sauce---------.
Chop mushrooms and garlic.
Add spices.
Melt butter and toss mushrooms and garlic in it.
Cover and cook on a low heat until the mushroom pieces are 1/4 their original size and you have lots of lovely juices in the pan.
Add the flour and beat with energy (energetically?).
Boil this for 2 minutes and then remove from the heat.
With a hand whisk incorporate the milk so you don't get lumps.
Put back on the heat and boil again.
Set aside uncovered and stir just before you use it.
Set the puffs up on a plate, fill the bottom half of a puff with sauce and cover with the top, use 2 per person.
Garnish with some hand shredded lettuce, sliced tomato and a cube or two of feta cheese or goats cheese in oil.

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RECIPE SUBMITTED BY

Samuel Holden

Ibiza, Balearic Isls

Well...I'm 21 Y/o, I was raised in Ibiza, but born in england! I'll eat anything twice and love trying new and unusual things... things with a high "ick" factor tend to put me off, but on recomendation I will try them. You can contact me by e-mail or through MSN messanger using ymmas6969@hotmail.com (the 69's are because Ymmas by itself was already taken...dont be so dirty minded *LOL*)

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