Profiteroles With Port-Wine Mushrooms

Name: Profiteroles With Port-Wine Mushrooms
Total time: 25 min
Yield: 24 filled cream puffs
Cuisine: french
Ingredients: 2 tablespoons butter; 1 tablespoon finely chopped shallots; 3/4 pound mushrooms, cut into quarter-inch cubes, about 3 cups; 2 tablespoons lemon juice; Salt, if desired; Freshly ground pepper; 1/4 cup Port wine; 1 cup heavy cream; 24 cream puffs (see recipe)

By Craig Claiborne and Pierre Franey

Total Time: 25 minutes
Rating: 4(5)
Comments: Read comments

Featured in: FOOD

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Ingredients

Yield:24 filled cream puffs

2tablespoons butter
1tablespoon finely chopped shallots
¾pound mushrooms, cut into quarter-inch cubes, about 3 cups
2tablespoons lemon juice
Salt, if desired
Freshly ground pepper
¼cup Port wine
1cup heavy cream
24cream puffs (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Melt the butter in a skillet and add the shallots. Cook briefly, stirring.
Step 2
Add the mushrooms, lemon juice, salt and pepper to taste. Cook, stirring, until the liquid evaporates. Add the wine and cook until it is almost wholly evaporated.
Step 3
Add the cream and cook down about 10 minutes or until the mixture is reduced to two cups.
Step 4
Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.