
Passover Gougères with Leeks and Mushrooms
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 pepperFor 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
1Measure 6 tbsp butter
Cut into 6 pieces
Put in small saucepan
Measure 2 tbsp olive oil
Put oil in saucepan
2Measure 1/2 tsp salt
Put salt in saucepan
Measure 1 cup water
Put water in saucepan
Put parchment on baking sheets
3Measure 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
4Put saucepan on medium-low
Wait for butter to melt
Increase heat to high
Wait for mixture to boil
5Add matzo meal all at once
Reduce heat to low
Cook, stirring constantly
Stir for 1 minute
It should be a thick paste
6Scrape into a mixing bowl
Caution- it is hot!
Let cool for 5 minutes
7Add 1 egg
Beat with mixer on low speed
Keep adding eggs 1 at a time
Mix after adding each egg
8Add black pepper and cayenne
Beat until smooth
Add the cheese
Stir to combine
9Drop 1 tbsp balls on baking sheets
Push down points with wet finger
Put one baking sheet in oven
Bake 15 minutes
10Reduce heat to 375
Bake 15 to 20 minutes more
Turn oven off
Keep door open with wooden spoon
Cool in oven for 30 minutes
11Take out of oven
Prick with knife or skewer to let out steam
Bake other sheet in the same way
12Cut off tops of leeks
Halve lengthwise
Rinse under running water
Spread layers with fingers
13Cut into 1/4" thick slices
Put in bowl of cold water
Rub to separate pieces
Wait 5 minutes
Transfer leeks to paper towels
14Wash mushrooms
Blot dry with paper towels
Chop into large pieces
15Wash and dry parsley
Pick off leaves
Measure 1 1/2 cups leaves
Put in food processor
Pulse until finely chopped
16Peel garlic
Crush in garlic press
Add to food processor
Pulse until combined
17Put 1 1/2 tbsp oil in pan
Put 1 1/2 tbsp butter in pan
Heat on medium-high
Wait for butter to melt
18Add mushrooms
Season with salt and pepper
Cook 2 to 3 minutes
Increase heat to high
Cook 4 to 5 minutes
19There should be no more liquid
Put mushrooms on plate
Carefully wipe out pan
Caution- it is hot!
20Put 1 1/2 tbsp oil in pan
Put 1 1/2 tbsp butter in pan
Heat on medium-low
Wait for butter to melt
21Add leeks
Season with salt and pepper
Cover with lid
Cook 18 to 20 minutes
Leeks should be soft
22If there is liquid, heat on medium
Add mushrooms to pan
Add parsley and garlic
Season with cayenne pepper
Stir and heat until warm
23Carefully cut tops off gougères
Inside should be hollow
Spoon in vegetable filling
Enjoy!
Measure 6 tbsp butter
Cut into 6 pieces
Put in small saucepan
Measure 2 tbsp olive oil
Put oil in saucepan
Measure 1/2 tsp salt
Put salt in saucepan
Measure 1 cup water
Put water in saucepan
Put parchment on baking sheets
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
Put saucepan on medium-low
Wait for butter to melt
Increase heat to high
Wait for mixture to boil
Add matzo meal all at once
Reduce heat to low
Cook, stirring constantly
Stir for 1 minute
It should be a thick paste
Scrape into a mixing bowl
Caution- it is hot!
Let cool for 5 minutes
Add 1 egg
Beat with mixer on low speed
Keep adding eggs 1 at a time
Mix after adding each egg
Add black pepper and cayenne
Beat until smooth
Add the cheese
Stir to combine
Drop 1 tbsp balls on baking sheets
Push down points with wet finger
Put one baking sheet in oven
Bake 15 minutes
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
Take out of oven
Prick with knife or skewer to let out steam
Bake other sheet in the same way
Cut off tops of leeks
Halve lengthwise
Rinse under running water
Spread layers with fingers
Cut into 1/4" thick slices
Put in bowl of cold water
Rub to separate pieces
Wait 5 minutes
Transfer leeks to paper towels
Wash mushrooms
Blot dry with paper towels
Chop into large pieces
Wash and dry parsley
Pick off leaves
Measure 1 1/2 cups leaves
Put in food processor
Pulse until finely chopped
Peel garlic
Crush in garlic press
Add to food processor
Pulse until combined
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
Add mushrooms
Season with salt and pepper
Cook 2 to 3 minutes
Increase heat to high
Cook 4 to 5 minutes
There should be no more liquid
Put mushrooms on plate
Carefully wipe out pan
Caution- it is hot!
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
Add leeks
Season with salt and pepper
Cover with lid
Cook 18 to 20 minutes
Leeks should be soft
If there is liquid, heat on medium
Add mushrooms to pan
Add parsley and garlic
Season with cayenne pepper
Stir and heat until warm
Carefully cut tops off gougères
Inside should be hollow
Spoon in vegetable filling
Enjoy!
Ingredients
Directions
Measure 6 tbsp butter
Cut into 6 pieces
Put in small saucepan
Measure 2 tbsp olive oil
Put oil in saucepan
Measure 1/2 tsp salt
Put salt in saucepan
Measure 1 cup water
Put water in saucepan
Put parchment on baking sheets
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
Put saucepan on medium-low
Wait for butter to melt
Increase heat to high
Wait for mixture to boil
Add matzo meal all at once
Reduce heat to low
Cook, stirring constantly
Stir for 1 minute
It should be a thick paste
Scrape into a mixing bowl
Caution- it is hot!
Let cool for 5 minutes
Add 1 egg
Beat with mixer on low speed
Keep adding eggs 1 at a time
Mix after adding each egg
Add black pepper and cayenne
Beat until smooth
Add the cheese
Stir to combine
Drop 1 tbsp balls on baking sheets
Push down points with wet finger
Put one baking sheet in oven
Bake 15 minutes
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
Take out of oven
Prick with knife or skewer to let out steam
Bake other sheet in the same way
Cut off tops of leeks
Halve lengthwise
Rinse under running water
Spread layers with fingers
Cut into 1/4" thick slices
Put in bowl of cold water
Rub to separate pieces
Wait 5 minutes
Transfer leeks to paper towels
Wash mushrooms
Blot dry with paper towels
Chop into large pieces
Wash and dry parsley
Pick off leaves
Measure 1 1/2 cups leaves
Put in food processor
Pulse until finely chopped
Peel garlic
Crush in garlic press
Add to food processor
Pulse until combined
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
Add mushrooms
Season with salt and pepper
Cook 2 to 3 minutes
Increase heat to high
Cook 4 to 5 minutes
There should be no more liquid
Put mushrooms on plate
Carefully wipe out pan
Caution- it is hot!
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
Add leeks
Season with salt and pepper
Cover with lid
Cook 18 to 20 minutes
Leeks should be soft
If there is liquid, heat on medium
Add mushrooms to pan
Add parsley and garlic
Season with cayenne pepper
Stir and heat until warm
Carefully cut tops off gougères
Inside should be hollow
Spoon in vegetable filling
Enjoy!
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