Escargot con Funghi in Vol-au-vent

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By Francine Lizotte
from Surrey South, BC

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.

serves 4 vol-au-vent
prep time 5 Min
cook time 25 Min
method Stove Top


  •   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
  •   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
  •   1/2 Tbsp
    fresh chopped parsley, for garnish

How To Make

  • 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 >>>>