Blue Cheese and Mushroom Gougers

Ingredients

• 1/2 cup (1 stick) unsalted butter,

• divided 8 ounces mixed mushrooms, finely chopped

• 2 shallots, finely chopped

• Kosher salt

• 1/2 cup water

• 1/2 cup milk

• Freshly ground black pepper

• 1 cup all-purpose flour

• 4 eggs

• 3/4 cup crumbled blue cheese

Directions

1. Heat the oven to 400 degrees. Coat 2 baking sheets with cooking spray.

2. In a large skillet over medium-high, melt 1 tablespoon of the butter. Add the mushrooms, shallots and a hefty pinch of salt. Cook until tender and lightly browned, 10-15 minutes. Set aside.

3. In a medium saucepan over medium, combine the remaining 7 tablespoons butter, the water, milk and a hefty pinch of each salt and pepper. Bring to a simmer, then add the flour all at once. Stirring with a wooden spoon, mix well and continue to cook until the mixture becomes a ball that separates from the pan, 1 to 2 minutes.

4. Scoop the dough ball into the bowl of a stand mixer. Beat on medium speed for 2 minutes to allow the mixture to cool slightly. Add the eggs, one at a time, beating thoroughly between additions. Stir in the reserved mushroom mixture and the blue cheese. Scooping by the tablespoonful, place walnut-sized dollops on the prepared baking sheets, leaving 1-1 /2 inches of space between each.

5. Alternatively, transfer the dough into a large zip-close plastic bag. Snip off one of the lower corners and pipe (squeeze) the mixture into place on the prepared baking sheets.

6. Bake for 20 to 25 minutes, or until golden brown. Enjoy warm or at room temperature.