I do a lot of gluten and dairy free cooking, both at school and home due to food allergies and sensitivities.
One of the staff & student’s favorite dishes is a medley of mushrooms served within a savory Gougère ring of pastry. Because choux pastry uses very little flour it was easy enough to convert it to a GF version – stripping out the dairy was a little harder but this solution worked nicely. If you can tolerate it, the Earth Balance soy free sticks (use the equivalent of 4T) works well also.
This is a very versatile staple as the Gougère ring can be filled (as in the images shown) with anything that contains at least 1/2 to 2/3 c of liquid after preparation. I’ve done this version with carmelized onions, mushrooms, chicken, venison and mixed vegetables and it’s always a reliable hit. Just make sure to get as little liquid as possible on the choux as it will prevent it rising to its full potential.
Gluten, Dairy Free Mushroom Gougère
1/2 c flour mix provided
2/3 c water
4 T fat (canola oil, bacon fat, coconut oil, etc)
3 oz nutritional yeast
1m onion finely diced
8-12 oz mixed mushrooms (fresh or frozen sliced)
2 cloves garlic, minced
1 T gf flour or cornstarch to thicken (I’d use cornstarch, it’ll work better)
2/3 c stock (mushroom, vegetable, chicken – use what you have)
3/4 c chopped walnuts
salt & pepper to taste
Put water and fat onto stove, heat until fat is melted but NOT BOILING. Once fully melted, add flour all at once and stir vigorously with a wooden spoon until mix is smooth and silky looking. Cook while stirring about 1 more minute to lightly dry mixture. Remove from stove and let cool, 10-15 minutes.
Beat in eggs one at a time, being sure to completely incorporate them into the mix. The last egg will not want to go in, stir vigorously. Mixture will be smooth and glossy at this point.
Add cheese after 2nd egg is completely worked in, stir well to distribute.
Spread all around the diameter of a greased 8 or 9″ round oven safe dish. You can use a pie plate, tart pan, etc, just don’t exceed 9″. Spoon dough out in dollops and spread to create continuous ring around pan with hole in center.
Set aside and cook filling.
Saute onions in Eevo until soft, 3-4 min. Add garlic and mushrooms, season and cook until mushrooms are browning. Keep stirring! Sprinkle with flour or cornstarch and stir to incorporate. Continue cooking 2-3 minutes, then gradually add stock and bring to boil. Stir constantly 2-3 minutes until mixture thickens.
Remove from heat and stir in all but 3 T of walnuts. Pour into open center of choux pastry and garnish with remaining walnuts.
Bake 35-40 minutes in 400 degree oven until pastry rises and is light golden in color. Rest 10 minutes before serving or cutting!