Profiteroles With Port-Wine Mushrooms
Updated September 21, 2015
- Total Time
- 25 minutes
- Rating
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Ingredients
2 tablespoons butter
1 tablespoon finely chopped shallots
¾ pound mushrooms, cut into quarter-inch cubes, about 3 cups
2 tablespoons lemon juice
Salt, if desired
Freshly ground pepper
¼ cup Port wine
1 cup heavy cream
24 cream puffs (see recipe)
Nutritional analysis per serving
39 grams carbs; 80 milligrams cholesterol; 383 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 10 grams saturated fat; 23 grams fat; 1 gram fiber; 299 milligrams sodium; 5 grams protein; 23 grams sugar
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.
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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.
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