Passover Gougères with Leeks and Mushrooms

AuthorAnna M.

DifficultyAdvanced

This recipe is adapted from the LA Times recipe by Faye Levy and Yakir Levy.

Passover Gougères with Leeks and Mushrooms

Ingredients

For gougères

 6 tbsp unsalted butter

 2 tbsp olive oil

 ½ tsp salt

 1 cup water

 1 ½ cups matzo cake meal

 3 ½ oz smoked Gouda

 5 large eggs

 black pepper

 dash of cayenne pepper

For filling

 3 large leeks

 12 oz sliced mushrooms

 large bunch Italian parsley

 3 cloves garlic

 3 tbsp olive oil, divided

 3 tbsp butter, divided

 salt

 black pepper

 dash of cayenne pepper

Steps

1

Measure 6 tbsp butter

Cut into 6 pieces

Put in small saucepan

Measure 2 tbsp olive oil

Put oil in saucepan

2

Measure 1/2 tsp salt

Put salt in saucepan

Measure 1 cup water

Put water in saucepan

Put parchment on baking sheets

3

Measure 1 1/2 cups matzo meal

Put matzo meal in bowl

Cut Gouda into tiny cubes

You should have about 1 cup

Preheat oven to 400

4

Put saucepan on medium-low

Wait for butter to melt

Increase heat to high

Wait for mixture to boil

5

Add matzo meal all at once

Reduce heat to low

Cook, stirring constantly

Stir for 1 minute

It should be a thick paste

6

Scrape into a mixing bowl

Caution- it is hot!

Let cool for 5 minutes

7

Add 1 egg

Beat with mixer on low speed

Keep adding eggs 1 at a time

Mix after adding each egg

8

Add black pepper and cayenne

Beat until smooth

Add the cheese

Stir to combine

9

Drop 1 tbsp balls on baking sheets

Push down points with wet finger

Put one baking sheet in oven

Bake 15 minutes

10

Reduce heat to 375

Bake 15 to 20 minutes more

Turn oven off

Keep door open with wooden spoon

Cool in oven for 30 minutes

11

Take out of oven

Prick with knife or skewer to let out steam

Bake other sheet in the same way

12

Cut off tops of leeks

Halve lengthwise

Rinse under running water

Spread layers with fingers

13

Cut into 1/4" thick slices

Put in bowl of cold water

Rub to separate pieces

Wait 5 minutes

Transfer leeks to paper towels

14

Wash mushrooms

Blot dry with paper towels

Chop into large pieces

15

Wash and dry parsley

Pick off leaves

Measure 1 1/2 cups leaves

Put in food processor

Pulse until finely chopped

16

Peel garlic

Crush in garlic press

Add to food processor

Pulse until combined

17

Put 1 1/2 tbsp oil in pan

Put 1 1/2 tbsp butter in pan

Heat on medium-high

Wait for butter to melt

18

Add mushrooms

Season with salt and pepper

Cook 2 to 3 minutes

Increase heat to high

Cook 4 to 5 minutes

19

There should be no more liquid

Put mushrooms on plate

Carefully wipe out pan

Caution- it is hot!

20

Put 1 1/2 tbsp oil in pan

Put 1 1/2 tbsp butter in pan

Heat on medium-low

Wait for butter to melt

21

Add leeks

Season with salt and pepper

Cover with lid

Cook 18 to 20 minutes

Leeks should be soft

22

If there is liquid, heat on medium

Add mushrooms to pan

Add parsley and garlic

Season with cayenne pepper

Stir and heat until warm

23

Carefully cut tops off gougères

Inside should be hollow

Spoon in vegetable filling

Enjoy!