Savoury choux pastry with a rich mushroom filling that will bring the smells of deep rural France into your kitchen. The dried wild mushrooms are expensive and, of course, not essential but, if you can get hold of them, they really will make all the difference.

Preparation time: 45 minutes, plus 4 hours for soaking and 30 minutes in the oven.

Ingredients for 6 people

Mushroom Filling
50g / 2oz dried wild mushrooms
150ml / ¼ pint milk
50g / 2oz margarine
350g / 12oz field mushrooms, sliced
1 young aubergine, chopped
25g / 1oz plain flour
125ml / 4fl oz red wine
2 garlic cloves, crushed
a few drops of Worcestershire sauce
salt and freshly ground black pepper
2 tbsp black treacle

Choux Pastry
150ml / ¼ pint water
50g / 2oz butter
65g / 2½ oz plain flour
2 eggs
50g / 2oz gruyere chese, greated
cayenne pepper
salt
chopped parsley to decorate

Mushroom Filling
Soak the dried mushrooms in milk for a good 4 hours before use.

Melt the margarine in a large frying pan and saute the field mushrooms and aubergine until they are soft. Sprinkle over the flour and stir it in.

Now, stir in the dried mushrooms with the milk, red wine, garlic, Worcestershire sauce, seasoning and black treacle. Yes, black treacle – it darkens, sweetens and enriches all in one go, ah…

Allow the mixture to cook for a few minutes, then move it off the heat.

Choux pastry
Boil the water and butter together until they bubble up the pan.

Remove the pan from the heat and immediately add all the flour in one go.

Beat the mixture until quite smooth. Return to the heat and allow to cook for about 2 minutes, then beat in the eggs.

Continue to beat for 2-3 minutes, then add the cheese and season well.

Spoon the mixture around the edge of a buttered ovenproof dish, making a complete ring.

Spoon the mushroom filling into the centre. (You can leave this uncooked for up to 2 hours, if required)

Cooking and serving
Set the oven at 200ºC / 400ºF / gas 6
Bake the gougere for 30 minutes, sprinkle chopped parsley over the top and serve