Profiteroles With Port-Wine Mushrooms
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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)
Nutritional analysis per serving (24 servings)
383 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 5 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes