Parmesan Gougeres stuffed with Mushroom Duxelle Recipe

Ingredients

• Makes about a dozen large cheese puffs
• 2/3 cup water
• 3 ½ tablespoons safflower or canola oil
• ¼ tsp salt
• 2/3 cup bread flour
• 2 large eggs
• 2 large egg whites
• 1/2 cup finely grated parmesan cheese
• 3 tablespoons finely chopped parsley
• 1 garlic clove, minced
• 2 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 2 cups flavored milk (recipe follows), warmed
• 1 1/3 cup grated Parmesan cheese
• 4 cups whole milk
• 1 onion cloute (a small quarter of an onion with a bay leaf attached by a clove)
• Makes about 1 ¼ cups mushroom filling
• 1 lb baby bella mushrooms, cleaned, ends trimmed, caps and stems finely chopped
• 6 tablespoons unsalted butter
• 2 to 3 tablespoons minced fresh flat leaf parsley, optional
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