Choux Paste

2 yolks

3 tablespoons butter (45 ml)

4 tablespoons flour (60 ml)

½ cup water (125 ml)

Wild Mushroom Fritters

1 pound Wild mushrooms (454 g)

1 tablespoon garlic, chopped (15 ml)

1 tablespoon shallot, chopped (15 ml)

1 tablespoon thyme, chopped (15 ml)

1 tablespoon savory, chopped (15 ml)

white wine or sherry, for deglaze





Choux Paste

1. Bring water to a boil.

2. Stir in flour and cook out.

3. Transfer to a processor, slowly add yolks.

Wild Mushroom Fritters

1. Preheat oven to 350 F.

2. Saute mushrooms in a pan for about 1 minute and then transfer to the oven and cook for about 5-7 minutes.

3. Deglaze pan with wine then add shallots, garlic and herbs.

4. Transfer to a plate for cooling.

5. In a mixer combine choux paste, mushrooms, crumbs and panko. Season with salt and pepper.

See more: Appetizer, Lunch, Eggs/Dairy, North American, Sauté, Vegetarian

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