Escargot con Funghi in Vol-au-vent

1
Francine Lizotte

By
@ClubFoody

This recipe is elegant and also very scrumptious! A beautiful blend of escargots in a well-seasoned mushroom sauce, it's a flavorful appetizer you'll be proud to serve.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 vol-au-vent
Prep:
5 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 1 Tbsp
    clarified butter
  • 1/4 c
    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 c
    low-sodium chicken broth
  • 1 Tbsp
    cognac
  • 3/4 c
    35% heavy cream
  • 1 can(s)
    (7 oz./200 g) escargots, rinsed and drained
  • 1/2 Tbsp
    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 Tbsp
    fresh chopped parsley, for garnish

How to Make Escargot con Funghi in Vol-au-vent

Step-by-Step

  1. In a medium deep skillet over medium heat, melt butter. Add shallots and sauté until soft, about 2 minutes. Add garlic and sauté for 1 minute. Add mushrooms, sprinkle a little salt and sauté until reduced by half their size. Add chicken broth, cognac and cream. Stir well, bring to a simmer and cook until sauce thickens, about 10 minutes.
  2. Add escargot, black pepper and basil; simmer for 6-7 minutes or until escargots are heated through.
  3. Meanwhile, bake puff pastry according to directions.
  4. Spoon escargot mixture into baked pastry shells and garnish with parsley. Place the cap and serve immediately.
  5. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=xdcXwC0ApPY

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About Escargot con Funghi in Vol-au-vent




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