Mushroom Gourgeres, an easy and elegant appetizer.
Gourgeres is a fancy schmany word for cheese biscuits. Or at least that’s how I’m choosing to describe them. Now I’ve heard people go on for days about how amazing cheese biscuits from a certain lobster restaurant that is the color of scarlet. I am telling you these little cheesy gourgeres are WAY better. In my little humble opinion of course, but it’s mine all mine and I’m sticking to my guns.
I’ve made several variations of these little cheese pillows and this one with MUSHROOMS is high on my list of favorites. It’s pretty much impossible to eat just one. Go ahead and try. I’ll wait.
It’s no secret that I’m proudly obsessed with shrooms. If you do a search of MUSHROOMS on my blog you’ll find more mushroom recipes than you can shake a stick at. Truth. I’m thinking that I should go for the Guinness record on most mushroom recipes on a blog. I think I have a pretty decent shot ; ) I’ll just keep plugging away until I hit that.
Have I ever told you I’m ridiculously competitive? It’s bad, like so bad I can’t even play board games. I may or may not have been banned from them during family game time.
Now that it’s appetizer season (holiday parties anyone?) I know you’ll be looking for as many options as possible. These little beauties are irresistible and you can pull the dough together earlier in the day and just bake them up right before your guests arrive. They’re best served warm straight out of the oven.
You CAN re-heat them but honestly they’ve never lasted that long around our house and famished friends. Maybe you’ll have better luck with leftovers.
Ready to make your own?
MORE RECIPES TO TRY:
If you’re feeling inspired by this Gourgeres recipe, chances are you’ll enjoy these appetizer recipes:
- 8 ounces mushrooms (blended) – finely chopped
- 1 tablespoon olive oil
- 3-4 sprigs fresh thyme
- ½ cup milk
- 4 tablespoons unsalted butter
- ¼ teaspoon kosher salt
- 1 cup all purpose flour
- 4 large eggs
- 8 ounces grated mozzarella cheese
- ½ teaspoon black pepper
- Preheat oven to 425º F.
- In a large saute pan heat oil over medium heat. Add mushrooms. Season with salt, pepper and thyme. Cook until softened. Set aside to cool.
- In a heavy-bottomed saucepan, combine ½ cup of water, milk, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally.
- Immediately add flour. Stir quickly into the mixture with a wooden spoon until the dough pulls away from the pan and forms a ball, cooking for an additional minute while stirring.
- Remove dough from heat and place into stand mixer.
- Allow to cool. Mix in eggs one at a time, mix until combined.
- Add cheese, mushroom mixture and mix until combined.
- Using a 1-tablespoon cookie scoop, drop rounds approximately 2” apart onto baking sheets lined with parchment.
- Bake for 10 minutes, reduce heat to 375 and continue cooking for an additional 15 minutes OR until golden brown.
- Serve warm.
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