Sautéed Mushrooms And Escargots On Toast - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion, peeled and finely diced
1 shallot, finely diced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 garlic cloves, peeled and minced
3/4 lb mixed mushrooms, stemmed, washed, dried and thinly sliced
1 (200 g) can snails, rinsed and drained
2 tablespoons dry sherry
1/2 cup sour cream
1 teaspoon lemon juice
2 tablespoons fresh basil, slivered
1 tablespoon chopped parsley (fresh)
4 square slices toasted bread, halved

Preparation

Heat a large saucepan over medium heat. Add olive oil and the diced onion and shallot. Season with salt and pepper and cook until tender, 3-5 minutes.
Add the minced garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes. Add escargots last 4 minutes,.
Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes.
Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon juice,basil and parsley; taste for seasoning. Bring to a simmer and serve on toast immediately.