We love our Martini Cocktails, and I never like to serve booze without some kind of food, so on Saturday I decided to extend the versatility of the profiteroles I made for Friday night’s dinner to an appetizer: Mushroom Velouté. Even though the profiteroles had a bit of sugar, the savoury mushrooms and the creamy sauce worked very well. I am still working on the light in my photos.
Mushroom Velouté Profiterole
Preheat oven to 350°F and defrost profiteroles (I put the unstuffed extras into a zip lock bag, heating them straight from the freezer doesn’t allow them to get soggy!)
Mushroom Velouté
- 4 medium mushrooms, washed and thinly sliced
- 1 clove garlic, minced
- 1/4 cup finely chopped onion
- 1 tsp porcini mushroom powder (I found this in a gourmet shop in Niagara)
- 1 tbsp butter
- 1 tbsp flour
- 1/2 cup milk
- 1/2 cup low sodium chicken stock or vegetable stock
- 1 green onion finely chopped for garnish
- salt and pepper to taste
- Melt butter in a saucepan and add the onions. Sweat the onions until transluscent. Add the garlic and cook until fragrant.
- Add the mushroom and cook down. Add the porcini powder.
- Add flour and cook well. Add milk and stir until smooth – once this cooks through it will be thick. Add chicken stock until a desired thickness is achieved.
- Salt and pepper to taste.
- Cut the profiterole in half and fill with the mushroom velouté, sprinkle with the green onion.
- Enjoy with a cold Martini (vodka, of course!)
Kitcheninspirations 