375g (12oz) mixed mushrooms, such as oyster, shiitake, and button, sliced
60g (2oz) plain flour
450ml (3/4pint) milk
1 tsp chopped fresh tarragon
tarragon leaves to garnish
125g (4oz) plain flour
salt and black pepper
300ml (1/2pint) water
60g (2oz) butter, plus extra for greasing
4 eggs, beaten
Make the choux pastry.
Sift flour with a pinch of salt. Put the measured water and butter into a saucepan and bring to a boil.
Remove from the heat and add the flour. Beat well until the mixture is smooth and glossy and leaves the side of the pan clean.
Leave to cool slightly.
Beat the eggs into the flour mixture until smooth ans glossy.
Make the gougere. Butter a large shallow ovenproof dish, and lightly press the choux pastry around the edge.
Cover and chill while preparing the filling.
Melt the butter in a large saucepan, add the mushrooms and cook gently for 3-4 minutes. Lift out with a slotted spoon and set aside.
Add the flour to the butter left in the pan, and cook, stirring for 1 minute. Remove from the heat and gradually blend in the milk.
Bring to the boil, stiring until the mixture thickens. Simmer for 2-3 minutes.
Return the mushrroms to the pan, add the tarragon and season. Pour into the middle of the choux pastry ring and bake in a preheated oven at 220 degrees C (424 F, Gas mark 7) for 35-40 mins until well risen and golden. Garnish with tarragon and serve hot.