Profiteroles With Port Wine Mushrooms Recipes

PROFITEROLES WITH PORT-WINE MUSHROOMS

Steps:

• 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.

PORT WINE MUSHROOM SAUCE

Steps:

• In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well.
• In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes.
• Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute.
• Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce.
• Serve warm.

PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE

Steps:

• To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
• Combine wine, shallots, and vinegar in a medium skillet.
• Bring to a boil and cook until thick.
• Reduce heat to medium.
• Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
• Add mushroom mixture and cook 3 minutes, stirring constantly.
• Stir in mustard.
• Keep sauce warm.
• Sprinkle steaks with peppercorns and salt.
• Heat a nonstick skillet over medium-high heat.
• Add steaks and cook 3 minutes on each side or until desired degree of doneness.
• Serve Port-Wine Mushroom Sauce over steaks.