A few weeks ago the Espresso Mushroom Company team spent the afternoon at Paul Hollywood’s kitchen for Pies and Puds where he cooked some amazing savoury choux buns, and filled them with our creamy mushrooms – I guess that count’s as a pie?
While we’re used to cooking our mushrooms every day, it was inspiring to see Paul’s twist on the classic dessert dish by adding savoury fillings – and very tasty too, so we thought we’d give it a go ourselves.
Below is our take on this recipe. It’s different to the one Savoury Choux Bun and Creamy Mushroom recipe you’ll see on the BBC; as with most of our recipes, quantities, timings and temperatures and even ingredients are approximate – but we hope this will show it’s pretty easy to cook and even if your choux buns aren’t as firm as Paul’s it’s not the end of the world.
I had a few friends round for dinner so enlisted their help in photographing my culinary progress, we even dabbled with a couple of vine clips to capture the choux bun and mushroom cooking stages separately – apologies for the blurry nature of some of the photos, I blame my hungry assistants!
This should make enough for around 6 people, we served with rice, salad and broccoli which went together well, although slightly less eclectic than the meal at Pies and Puds kitchen where we ate the choux buns, Levi Roots’ Sunshine Patties and some apple crumble given a particularly rich flavour with Mara Seaweed!
Naturally we recommend using oyster mushrooms grown from our Kitchen Gardens. Not only are they of a superior quality to the ones you’d buy in a supermarket, we also think there’s something more rewarding about growing your own then actually and eating it –and if you’re going to all the effort of even making your own pastry why not indulge in the mushrooms too – but if that’s not an option, give it a go anyway…
Have a quick look at these vines and you’ll see how easy it is to prepare…
The Choux Buns:
And the Creamy Mushrooms…
#PiesandPuds Choux Buns with Creamy Oyster Mushrooms Recipe
By November 5, 2013Published:
- Yield: 6 Servings
- Prep: 15 mins
- Cook: 40 mins
- Ready In: 55 mins
A few weeks ago the Espresso Mushroom Company team spent the afternoon at Paul Hollywood’s kitchen for Pies and Puds where he cooked …
- For the Choux Buns
- 100 g unsalted butter cut into small chunks
- 4 free range eggs
- 300 ml water
- 130 g strong plain flour
- pinch salt
- handful Rosemary (although Paul used Thyme, but we didn’t have any)
- 25 g mature cheddar finely grated (again, Paul used Parmesan here but we went for cheddar. They both tasted good!)
- For the mushrooms
- 25 g unsalte
- 1 large One shallot
- 400 g home grown oyster mushrooms (If you’re buying the mushrooms you’ll need more like 600g – home grown oyster mushrooms maintain their form much better than shop ones that are pumped full of water and therefore weigh more!)
- bit more rosemary
- dash of white wine
- 200 g crème fraîche
- big squeeze lemon juice
- sprinkle salt and pepper
- sprinkle Mara Seaweed
- handful Parsley
- The Choux Buns
- Start with the Choux Buns, so preheat the oven to 200 /220°C and line a baking tray with baking paper.
- Add water and butter to a pan and heat it until it boils. Stir as you go. The moment it boils remove from the heat.
- Tip in all the flour to the hot butter/water mix and beat it vigorously for about a minute until the flour is completely mixed in and it forms a ball that doesn’t stick to the sides of the pan.
- beat 4 eggs in a bowl and slowly pour it into the saucepan, mixing it as you go until you have a smooth glossy paste.
- to make the buns, spoon a dollop of the mixture on to the baking paper, do this for all 6 buns, leaving space for them to grow a little in the oven. If you’re a perfectionist you could pipe the pastry into perfectly shaped buns instead. Sprinkle the cheese on top. Put the tray into the preheated oven – it will take around 35 mins to cook. Some recipes suggest turning the heat up after 10 mins, others suggest turning it down. I kept it steady. Maybe that’s why my buns sunk?
- After around 35 mins when the buns are a rich golden colour, remove them from oven, pierce one side to allow air to escape and leave to cool on a rack and get stuck into the mushrooms!
- The Mushrooms
- Add the mushrooms, garlic and rosemary – cook on a high heat for 10 minutes and keep it moving around the pan. The mushrooms will start to reduce down.
- Add in a dash of white wine and crème fraîche and stir it through for another 10 minutes or so. When it all looks cooked, mix in a squeeze of lemon juice and seasonings; salt, pepper, parsley and some Mara if you’ve got it.
- To serve, cut the choux bun in half and spoon in the mushroom filling.