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Ingredients
Ingredients: Choux Pastry 1 cup/250mL / 8 fl oz water 90g / 3 oz butter 1 cup / 125g/4 oz flour, sifted 4 eggs Mushroom Filling 155 g / 5 oz button mushrooms, sliced 3 eggs, lightly beaten 155g / 5 oz sour cream 1/2 cup/125 mL/4 fl oz thickened (double) cream 1 tablespoon flour 125 g / 4 oz grated tasty cheese (mature Cheddar) 1 tablespoon chopped fresh parsley Pinch ground nutmeg freshly ground black pepper

Instructions
Method: I. To make pastry, place water and butter in a saucepan, cover and cook until butter melts and mixture just boils. Remove pan from heat and add flour all at once. Stir vigorously with a wooden spoon over a low heat until mixture forms a ball and pulls away from sides of pan. Set aside to cool slightly. 2. Add eggs one at a time, beating well after each addition until mixture is smooth and glossy. Spread mixture around sides of a greased shallow 23cm/9in ovenproof dish. 3. To make filling, place mushrooms, eggs, sour cream, cream, flour, cheese, parsley, nutmeg and black pepper to taste in a bowl and mix to combine. Spoon filling into centre of pastry and bake for 35-40 minutes or until filling is firm and pastry is puffed and golden. Note: Mushrooms should be stored in a brown paper bag or a cloth bag in the refrigerator. Stored in this way they will keep fresh for 5-7 days. Never store mushrooms in a plastic bag as this causes them to sweat and deteriorate very quickly. Serves 4