Swiss Gougere with Ham and Mushrooms

¼ cup butter

1 small onion, finely chopped

¼ lb. fresh mushrooms, sliced

1 ½ T flour

¼ tsp pepper

1 cup milk

1 ½ cups cooked ham, in 1 ½ to 2 inch long strips

Salt to taste

1 cup water

½ cup butter, cut in 8 equal pieces

1 cup flour

¼ tsp salt

4 large eggs

1 cup finely shredded Swiss cheese (4 oz.)

In a medium skillet, melt ¼ cup butter. Add onion; sauté until tender but not browned. Add mushrooms; sauté 2 more minutes. Stir in 1 ½ T. flour and pepper until blended. Cook stirring, about 1 minute. Slowly add milk until smooth. Continue to cook, stirring, until bubbly and thickened. Remove from heat; stir in ham and salt to taste. Set aside. Preheat oven to 400F. Butter a 10- to 12-inch ovenproof skillet or a 10- to 12-inch shallow baking dish. In a medium saucepan, combine water and ½ cup butter. Bring to a boil over medium-high heat. Add 1 cup flour and ¼ tsp salt all at once. Stir vigorously about 1 minute or until mixture forms a ball in center of pan. Remove from heat; cool slightly. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Stir in cheese. Drop dough by large spoonfuls in a ring around edge of buttered skillet or dish, leaving center open. Pour ham filling into center. Bake 20 minutes. Reduce oven temperature to 350F and continue to bake 25 more minutes. Serve immediately. Makes 6 servings.