Cassolette of Snails with Porcini Mushrooms

Preparation: 20 min

Cooking time: 30 min

Ingredients

• 6 dozen of escargots
• 100g porcini mushroom
• 100g butter
• 0.5 bouquets of parsley
• 250cl Crème fraiche
• 25cl White wine
• 12 Croutons of bread
• 2 clove garlic

Preparation Steps

1. Rehydrate the porcini mushrooms and drain the snails.
2. Chop the shallots, garlic and parsley. Mix with the butter and season with salt, pepper and nutmeg.
3. Melt the seasoned butter in a pan and fry the porcini mushrooms and snails for around 5 minutes
4. Deglaze with white wine and reduce by half
5. Add the cream and reduce by half again
6. Place two bread croutons in the bottom of the cassolette and coat with the mixture.