- ⅔ cup crème fraîche
- 5 ounces small white or cremini mushrooms, trimmed and halved or quartered
- 1 ½ tablespoons minced shallot
- 1 teaspoon minced garlic
- 1 (7-ounce) can imported medium escargots (18 to 24 snails), rinsed and drained
- 1 tablespoon finely chopped parsley or chervil
- 1 tablespoon finely chopped chives
- 1 teaspoon finely chopped tarragon
- 1 tablespoon unsalted butter
- Accompaniment: toasted baguette slices
Rough-hewn elegance is the name of the game here. The mild, clean-tasting snails and the bosky mushrooms share a yielding texture, and the cream sauce (relax, you're in Normandy, remember?) sparkles with fresh herbs.
1. Simmer crème fraîche with mushrooms, shallot, garlic, and 1/4 teaspoon each of salt and pepper in a heavy medium saucepan, uncovered, stirring occasionally, until mushrooms are tender and sauce is thickened, about 10 minutes.
2. Reduce heat to low, then add snails, herbs, and butter and cook, stirring, until snails are heated through and butter is incorporated, 1 to 2 minutes. Season with salt and pepper. Serve in small ramekins.
Instead of mushrooms, use pastry shells.
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Snails and Mushrooms In Herbed Cream. To import, drag image to your MacGourmet recipe box.