Profiteroles With Port-Wine Mushrooms

• 2 tablespoons butter
• 1 tablespoon finely chopped shallots
• 3/4 pound mushrooms, cut into quarter-inch cubes, about 3 cups
• 2 tablespoons lemon juice
• Salt, if desired
• Freshly ground pepper
• 1/4 cup Port wine
• 1 cup heavy cream
• 24 cream puffs (see recipe)

1. Melt the butter in a skillet and add the shallots.
2. Cook briefly, stirring.
3. Add the mushrooms, lemon juice, salt and pepper to taste.
4. Cook, stirring, until the liquid evaporates.
5. Add the wine and cook until it is almost wholly evaporated.
6. Add the cream and cook down about 10 minutes or until the mixture is reduced to two cups.
7. Slice off the tops of all the cream puffs.
8. Spoon an equal portion of the mixture into each cream-puff bottom.
9. Replace the tops and serve.

butter, shallots, mushrooms, lemon juice, salt, freshly ground pepper, wine, heavy cream, cream

Taken from cooking.nytimes.com/recipes/6808 (may not work)