Profiteroles With Port-Wine Mushrooms

1. 1

   Melt the butter in a skillet and add the shallots.

2. 2

   Cook briefly, stirring.

3. 3

   Add the mushrooms, lemon juice, salt and pepper to taste.

4. 4

   Cook, stirring, until the liquid evaporates.

5. 5

   Add the wine and cook until it is almost wholly evaporated.

6. 6

   Add the cream and cook down about 10 minutes or until the mixture is reduced to two cups.

7. 7

   Slice off the tops of all the cream puffs.

8. 8

   Spoon an equal portion of the mixture into each cream-puff bottom.

9. 9

   Replace the tops and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.