Escargot con Funghi in Vol-au-vent
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 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… 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 as long as 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 fish and seafood appetizer recipes…😀
– Lobster Newberg
– Crab Artichoke Pepper Dip
– Oysters Rockefeller
– Prawn Saganaki
– Moules Marinière
– Sardine Cups
– Tuna Stuffed Lemons
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers
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Escargot con Funghi in Vol-au-vent
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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 pink 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.
- Pour in 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.
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