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Mushroom-Chive Puffs




Source of Recipe


San Fransisco Chronicle


Recipe Introduction


To chop mushrooms finely, cut small ones into quarters and large ones into eighths and pulse briefly in the food processor.


List of Ingredients






8 ounces (about 3 large) portobello mushrooms or a combination of cultivated and wild mushrooms, stemmed and finely chopped

2 tablespoons olive oil

Choux paste

1/2 cup water

1/2 cup whole milk

3/4 teaspoon salt

7 tablespoons chilled unsalted butter, cut into 1/4-inch slices

1 cup sifted all-purpose flour

5 large eggs

2 tablespoons finely chopped fresh chives




Recipe



Saute the mushrooms in olive oil over medium heat until they are dry. Set aside to cool completely. (You may do this ahead, and refrigerate, covered, for up to 2 days.)

Adjust rack to the lower third of the oven and preheat oven to 400°.

Fit a pastry bag with a 1/2-inch-round decorating tip. Lightly grease a baking sheet and dust lightly with flour.

For the choux paste: In a 1 1/2-quart saucepan, bring the water, milk, salt and butter to a boil over medium heat. Immediately remove from the heat and stir to combine the ingredients. Add the flour all at once, stirring vigorously with a wooden spoon and scraping the sides of the pan, until a stiff paste forms and comes together in a ball. Return the saucepan to the stovetop over medium heat, stirring quickly for about 10 seconds to eliminate any extra moisture. Remove from the heat. The paste should be smooth, thick and glossy. Transfer the paste to a large mixing bowl to cool for no more than 10 minutes.

Using an electric mixer, add all the eggs to the paste in the saucepan and beat at medium speed until the eggs are completely incorporated into the dough. Stir the chives and mushrooms into the choux paste.

Fill the pastry bag with the paste and pipe bite-size puffs about 1 inch in diameter onto the baking sheet, spacing the puffs 1/2 inch apart. (You can drop the paste from a spoon as well.)

Dip a pastry brush into a small amount of water and glaze each puff lightly with the water.

Bake 20 to 25 minutes or until the puffs are golden and the sides are rigid enough so they will not collapse when removed from the oven. Remove from the oven and place the puffs on a cooling rack. If not using right away, freeze the puffs in a sturdy container up to 10 days.

Makes about 8 dozen puffs

PER PUFF: 25 calories, 1 g protein, 1 g carbohydrate, 2 g fat (1 g saturated), 18 mg cholesterol, 28 mg sodium, 0 fiber.