Mushroom and Shoyu Gougere Recipe

Name: Mushroom and Shoyu Gougere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g plain flour; 50 g butter, cut into small pieces; 1 pinch salt and pepper; 2 eggs, beaten; 150 ml cold water; 60 g grated cheddar cheese or 60 g gruyere; 1 medium onion, sliced and chopped; 250 g mushrooms, sliced; 1 tablespoon flour; 2 tablespoons shoyu (rich soy sauce); 1 tablespoon chopped fresh parsley; 1 tablespoon chopped walnuts

Servings: persons

60 g plain flour
50 g butter, cut into small pieces
1 pinch salt and pepper
2 eggs, beaten
150 ml cold water
60 g grated cheddar cheese or 60 g gruyere
1 medium onion, sliced and chopped
250 g mushrooms, sliced
1 tablespoon flour
2 tablespoons shoyu (rich soy sauce)
1 tablespoon chopped fresh parsley
1 tablespoon chopped walnuts

1
["PREHEAT OVEN TO GAS MARK 6/ 400F/ 200C.", "First make the choux pastry.", "Put water and butter in a pan and stir over medium heat until butter melted.", "As soon as mixture comes to boil, turn off the heat.", "Quickly and carefully tip all the flour in at once but stir with wooden spoon quickly.", "Beat the mixture until it is a smooth paste that does ot stick to the sides of the pan.", "Next beat in the eggs, a little by little, followed by the cheese.", "Beat until smooth and glossy.", "Spoon mixture onto a lightly greased baking sheet in a circle about 8-10"" across.", "Next make the mushroom filling:.", "Slice the onion and fry in a little oil or butter until soft.", "Add sliced mushrooms and flour, then the soy sauce.", "Add a little water if needed.Finally add nuts and parsley.", "Mix together and use to spread on top of the choux circle.", "Bake in the oven for about 30 minutes."]

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 60 g plain flour, 50 g butter, cut into small pieces, 1 pinch salt and pepper, 2 eggs, beaten, and more.

Yes, Mushroom and Shoyu Gougere falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Shoyu Gougere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions