escargot con funghi in vol-au-vent

Ingredients

• 1 tablespoon clarified butter
• 1/4 cup shallots, finely chopped
• 2 large cloves garlic, pressed
• 6 large white button mushrooms (about 5 oz.), washed and finely sliced
• 1 small pinch ground himalayan sea salt
• 1/4 cup low-sodium chicken broth
• 1 tablespoon cognac
• 3/4 cup 35% heavy cream
• 1 can (7 oz./200 g) escargots, rinsed and drained
• 1/2 tablespoon fresh basil, finely chopped (substitute 1/2 tsp. dried basil)
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 4 medium vol-au-vent
• 1/2 tablespoon fresh chopped parsley, for garnish