- 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.
ingredients
directions
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. |
Notes
 Instead of mushrooms, use pastry shells. |
Categories
Want To Try, Web
