Wild Mushroom Gougere - cooking recipe

Ingredients

1 oz. dried Polish cepes or porcini
1 1/4 c. water
1/4 lb. sweet butter
1 c. all-purpose flour
8 oz. Swiss cheese, chopped
4 eggs (room temperature)

Preparation

Boil mushrooms for 10 minutes, reserve mushrooms and add butter to water used for cooking mushrooms.
When butter melts, add flour and mix until ball forms off the heat.
Add eggs, one at a time and beat well after each egg.
Mix in cheese and reserved chopped mushrooms.
Place on cookie sheet in two thin loaves and bake in 400\u00b0 oven for 35 to 45 minutes.
Serve hot or room temperature, sliced.
Omit mushrooms entirely for traditional gougere.