Choux puffs with creamy mushrooms. The fairies dance in the garden and I get to fry up some St. George mushrooms

 NOOO DON’T! I hear myself yell as I saw bits of white flying, but it was in vain. Happily the teen with earplugs listening to music ran the lawnmower over the fairy ring in the garden. Actually it is a little exaggerated, I did not see the bits flying, but I did yell as I saw what the lawnmower had cut away. Half of the fairy ring was mashed to almost pulp and the mushrooms was mixed in with the grass in the lawnmowers removable bag.
I had planned to pick the mushrooms that morning but someone was a little quicker with the lawnmower than I was getting out. Even though some of the fungus got mashed into almost pulp, I got enough that I could use. I usually just sauté them with butter, but this time I made choux puffs with creamy mushrooms. Yes, I know a little retro, but then again I am a child of the 70’s and if something looks good and is tasty it seldom gets outdated
This mushroom is known as Vårfagerhatt in Norwegian and directly translated to English it means Spring pretty hat. 
Here is a little list where you can find information about this mushroom:
How long the fairy ring has existed in the garden, I do not know, but the ring is a little over 2 meters in diameter.
Choux puffs
2,5 dl/1 cup water
125 g/1 stick butter (1/2 cup)
2,5 dl/1 cup all-purpose flour
1 good pinch of salt
4 large eggs
Combine the butter, water and salt in a saucepan. Heat gently until the butter has melted, then bring to the boil.
As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
Allow to cool for 2–3 minutes, then  I put the dough in a mixer and add the eggs one at the time and beat to make a smooth, shiny paste.
You do not need to use a mixer, but i find it easier this way, it is quite heavy to beat in the eggs.
Pipe, use a scoop or a couple of spoons to put the batter on to a baking paper lined baking tray.
Bake in the middle of a preheated oven on 150C for about 35-40 minutes or until golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base or side of each pastry to release the steam. Return them to the oven and leave them for 15 minutes to dry out, then remove from the oven and transfer to a wire rack to cool.
Creamy mushroom filling
25g/½oz butter
1 tbsp olive oil
1 small onion
500 g/1lb St. George mushrooms  or any  mushroom you prefer, roughly chopped
2 tbsp ramson puré or 2 garlic cloves, chopped
1 tsp thyme leaves
2 tbsp dry sherry
2 dl/7oz crème fraîche
½ lemon, juice only
1 tbsp chopped parsley
salt and pepper to taste
Melt the butter with the oil in a frying pan. Add the onions and fry for a few minutes until soft and shiny but not coloured. Add the mushrooms, garlic and thyme. Cook for around 10 minutes over a high heat, stirring often, until the mushrooms are reduced in volume by about half, are buttery and soft and their liquid has evaporated.
Add the sherry and crème fraîche and simmer for around 10 minutes until the sauce has reduced.

Stir in the lemon juice and parsley and then season with salt and  black pepper to your liking.

Cut each choux bun fully in half, fill with the warm mushroom mixture and serve.