Mushroom Velouté Profiterole

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.

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!)

Posted in Appetizers/Hors D'oeuvres, Recipes, Vegetarian