8 ounces mushrooms (blended) – finely chopped
1 tablespoon olive oil
3-4 sprigs fresh thyme
½ cup milk
4 tablespoons unsalted butter
¼ teaspoon kosher salt
1 cup all purpose flour
4 large eggs
8 ounces grated mozzarella cheese
½ teaspoon black pepper
Preheat oven to 425º F.
In a large saute pan heat oil over medium heat.
Season with salt, pepper and thyme.
Cook until softened.
Set aside to cool.
In a heavy-bottomed saucepan, combine ½ cup of water, milk, butter, and salt.
Bring to a boil over medium-high heat, stirring occasionally.
Immediately add the flour.
Stir quickly into the mixture with a wooden spoon until the dough pulls away from the pan and forms a ball, cooking for an additional minute while stirring.
Remove dough from heat and place into stand mixer.
Allow to cool.
Mix in eggs one at a time, mix until combined.
Add cheese, mushroom mixture and mix until combined.
Using a 1-tablespoon cookie scoop, drop rounds approximately 2” apart onto baking sheets lined with parchment.
Bake for 10 minutes, reduce heat to 375 and continue cooking for an additional 15 minutes OR until golden brown.