Escargot con Funghi in Vol-au-vent
Pinterest Hidden Image

As most of you know by now, I really enjoy entertaining at home. With a wide circle of friends, having them over for dinner is fun. Every time I have our guests over, I try my best to diversify the menu from one dinner to another.
 
Unless there’s a dish that has to be served by itself, I usually make an appetizer. I like to be formal with my dinner parties – an appetizer followed by the main course (depending on the course, I might also serve a sorbet to cleanse the palate after the appetizer) and then dessert with a plate of cheese if the meal wasn’t too heavy. I love doing that… it’s my thing!
 
Last year I showed you a quick and easy way to make Homemade Vol-au-vent. These French hollow pastry shells are great food vessels for so many recipes that have sauce in them. Having said that, here’s a great recipe of mine that I like to serve as an appetizer… my Escargot con Funghi in Vol-au-vent!
 
This Escargot con Funghi in Vol-au-vent is a dish that doesn’t require too much time and the results are so delicious! Escargots are incorporated in a savory mushroom sauce with fresh herbs and spices. Then the mixture is spooned into those flaky puff pastries… The combination is just fabulous!
 
Here’s a quick note on the making of the vol-au-vent. For video purposes, I made the size of my puff pastry larger than I usually do. As an appetizer, you can size them smaller to make it more appropriate for the course. That’s how I like to serve them as a first course to my guests…
 
This Escargot con Funghi in vol-au-vent recipe is relatively quick and easy to make. Including the preparation of the vol-au-vent, this appetizer can be ready in less than 30 minutes if you manage your time well.
 
Formal or not, this is a lovely recipe to make at your next dinner party for not only its simplicity but also for its incredible flavors. Your guests will be quite impressed when you serve this Escargot con Funghi in vol-au-vent… trust me, they’ll love them.
Bon Appétit!
 
Check out these other delicious seafood appetizer recipes…
Crab Artichoke Pepper Dip
Oysters Rockefeller
Prawn Saganaki
Sausalito Smoked Salmon Dip
Sardine Cups
Grilled Fish Tacos
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers
 

 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Escargot con Funghi in Vol-au-vent

Escargot con Funghi in Vol-au-vent

Escargot con Funghi in Vol-au-vent is elegant and delicious! The escargots in mushroom sauce, makes it an appetizer you'll be proud to serve.
4.67 from 6 votes
Servings 4 Vol-au-vent

Hover to scale

Prep Time 5 minutes
Cook Time 25 minutes
Passive time 0 minutes
Total Time 30 minutes

Ingredients
  

  • 1 tbsp. clarified butter tips & tricks
  • 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 tbsp Cognac
  • 3/4 cup 35% heavy cream
  • 1 can (7 oz./200 g) escargots, rinsed and drained
  • 1/2 tbsp. fresh basil, finely chopped (substitute 1/2 tsp. dried basil) tips & tricks
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 4 medium vol-au-vent see Recipe
  • 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions
 

  • In a medium skillet over medium heat, add butter. When it sizzles, add shallots and sauté until soft, about 2 minutes. Add garlic and sauté for 1 minute. Add mushrooms, sprinkle on 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.
  • Add escargot, freshly ground black pepper and basil; simmer for 6-7 minutes or until escargots are heated through.
  • Meanwhile, bake the vol-au-vent shells according to the directions.
  • Spoon the escargot mixture into the baked pastry shells and garnish with parsley. Place the cap on top and serve immediately.

Don't forget to rate and comment on this recipe!