Cassolette D'Escargots Au Chablis (Snails In Chablis & Mushr - cooking recipe

Ingredients
    72 snails, canned
    200 g button mushrooms
    200 g porcini mushrooms (sometimes called cepes, as in French)
    2 tablespoons white wine vinegar
    600 ml chablis (white Burgundy wine)
    600 ml chicken broth
    3 shallots
    2 garlic cloves
    30 g butter
    3 tablespoons chopped parsley
    5 tablespoons creme fraiche
    salt
    pepper
Preparation
    Peel and finely chop the shallots. Peel and press garlic cloves.
    Clean the mushrooms. Cut them into pieces.
    Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute.
    Add the drained snails, chicken broth, mushrooms and wine.
    Let simmer for 15 minutes. Season with salt and pepper.
    Pour the cream and add the garlic. Cook another 5 minutes.
    Serve after sprinkling of chopped parsley.

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