Beetroot soup, smoked salmon and mushroom gourgère

This post was first made on 17/11.19

As I had a carrot, some beetroot, an orange and some mushrooms, I thought I could do these recipes again.

I made some Vegan Smoked Salmon to go with the leftover flatbread of yesterdays curry. I toasted it, spread the last of the cream cheese, topped it with then whole grain mustard, then the 'salmon' and a drizzle of oil and lemon.


With the beetroot I made  Beetroot and orange soup


The mushrooms I turned into  the mushroom gougère, just like Sayaka did in November.

                  

GOATS’ CHEESE & WALNUT GOUGÈRES:

1. A very simple mixture of goats’ cheese, crushed walnuts, finely chopped pears and seasoning gets spooned into the split (and cooled) pastry choux: the juicy crunch of the pear works well with the flavour of the cheese. Blue cheese also works excellently here.

MUSHROOM GOUGÈRES:

Ingredients

Rapeseed oil

½ red onion finely chopped

300g mushrooms, roughly chopped

1 garlic cloves, chopped

½ teaspoon thyme leaves

1 tablespoon dry sherry

100g crème fraîche

1 tablespoon lemon juice

½ tablespoon chopped flat leaf parsley

Method

1. In a large frying pan  heat the oil and fry the onion until soft but not coloured. 
2. Add the mushrooms, garlic and thyme. Cook over a high heat, stirring often, until the mushrooms are reduced in volume by about half, are buttery and soft and their liquid has evaporated.
3. Add the sherry and crème fraîche and simmer until the sauce has reduced. Stir in the lemon juice and parsley and season with salt and plenty of black pepper.
4. Cut each choux bun fully in half, fill with the warm mushroom mixture and serve.