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 Information
Nutritional analysis per serving (2 servings)
577 calories; 56 grams fat; 34 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 8 grams protein; 193 milligrams cholesterol; 57 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
24 filled cream puffs
Preparation
- Melt the butter in a skillet and add the shallots. Cook briefly, stirring.
- 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.
- Add the cream and cook down about 10 minutes or until the mixture is reduced to two cups.
- 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.
25 minutes
Dining and Cooking