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.
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.