Ingredients
Pate a Choux Dough
1 stick unsalted butter (1/2 C)
1 Cup water
1 Cup all purpose flour
1/8 tsp. salt
4 extra large eggs
Mushroom Filling
2 large shallots, minced
1 pound sliced mushrooms
2 T. unsalted butter
2 T. chopped parsley
4 T. finely chopped walnuts
1/3 C. heavy cream
2 T. Cream sherry
Salt to taste (optional)
Preparation
Preheat oven to 400 degrees In a 2 quart saucepan bring water and salt to a boil, add butter stirring with a wooden spoon until melted. Reduce heat and add flour all at once stirring constantly and cook until batter pulls away from side of saucepan. Remove pan from heat and add eggs one at a time beating well with wooden spoon. Drop walnut sized balls of batter on parchment lined cookie sheet and bake in upper third of oven for 10 minutes. Reduce heat to 300 degrees and bake until light golden brown or about 15 minutes. Cool on rack. Meanwhile, saute shallots in butter until transparent (about 2 to 3 minutes). Add mushrooms and saute until they release their liquid. Add cream and sherry then simmer about 5 minutes. Add parsley and walnuts and simmer 2 minutes. Add salt if needed. Cool. To assemble profiteroles slice in half and remove and disgard inside webbing. Fill with mushroom filling and top with lid. Can be assembled and frozen for up to a month. To reheat place frozen Mushroom Profiteroles on a cookie sheet and place in a 400 degree oven for 6 to 8 minutes until warmed.
