For the Pastry:
1 cup water
1/2 cup butter, melted
1 cup all-purpose flour
4 eggs
For the Filling:
1 jar (200g) of drained mushrooms
1 medium onion, finely chopped
4 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups chicken broth
2 tablespoons tomato puree
1 tablespoon Worcestershire sauce
For the Pastry:
1 cup water
1/2 cup butter, melted
1 cup all-purpose flour
4 eggs
For the Filling:
1 jar (200g) of drained mushrooms
1 medium onion, finely chopped
4 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups chicken broth
2 tablespoons tomato puree
1 tablespoon Worcestershire sauce
Make the mushroom caps: Bring the water and melted butter to a boil in a small pan
Allow it to boil, then stir in the flour and cook until the mixture forms a ball
Remove from heat and let cool slightly
Add the eggs, one at a time, beating well with a wooden spoon
Place on an ungreased baking sheet
Bake in a preheated moderate oven (170°C) for 40 minutes, taking care not to open the door during this period
Prepare the filling: Wash and dry the mushrooms, then finely chop them
Fry the onion in butter until softened
Add the chopped mushrooms and cook until they're tender
Stir in the flour and cook, adding the chicken broth gradually, stirring always
Cook until thickened, then stir in the tomato puree and Worcestershire sauce
Set aside
Remove the mushroom caps from the oven
Let cool slightly, then cut in half and fill with the prepared filling
Serve as an appetizer or snack on individual plates with lettuce leaves, or serve as a light meal.
