Snails And Mushrooms In Herbed Cream Food

SNAILS AND MUSHROOMS IN HERBED CREAM

Snails and Mushrooms in Herbed Cream image

Provided by Bill McKibben

Categories Mushroom Quick & Easy Fall Winter Simmer Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 11

Ingredients

2/3 cup crème fraîche
5 ounces small white or cremini mushrooms, trimmed and halved or quartered
1 1/2 tablespoons minced shallot
1 teaspoon minced garlic
1 (7-ounce) can imported medium escargots (18 to 24 snails), rinsed and drained
1 tablespoon finely chopped parsley or chervil
1 tablespoon finely chopped chives
1 teaspoon finely chopped tarragon
1 tablespoon unsalted butter
Accompaniment:
Accompaniment: toasted baguette slices

Steps:

Simmer crème fraîche with mushrooms, shallot, garlic, and 1/4 teaspoon each of salt and pepper in a heavy medium saucepan, uncovered, stirring occasionally, until mushrooms are tender and sauce is thickened, about 10 minutes.
Reduce heat to low, then add snails, herbs, and butter and cook, stirring, until snails are heated through and butter is incorporated, 1 to 2 minutes. Season with salt and pepper. Serve in small ramekins.

SNAILS IN A WHITE BUTTER SAUCE WITH HERBS (ESCARGOTS AUX FINES HERBES)

Snails in a White Butter Sauce with Herbs (Escargots aux fines herbes) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

36 drained snails cooked in court-bouillon (see recipe)
2 heads Boston lettuce
6 tablespoons butter
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons white vinegar
1/2 teaspoon anchovy paste
1/2 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh basil or 1 teaspoon dried
1/4 cup peeled, seeded, diced, well-drained tomato
12 rectangles of toast

Steps:

Prepare the snails and set them aside.
Remove the core from the lettuce. Wash the leaves well. Drain well. Stack the leaves and cut them into very thin shreds. There should be about eight cups loosely packed. Set aside.
Heat two tablespoons of the butter in a skillet and add the lettuce. Cook, stirring, until wilted.
Combine the shallots, wine and vinegar in a saucepan. Bring to the boil. Cook over high heat until most of the liquid is evaporated.
Cut the remaining four tablespoons of butter into cubes.
Stir the shallots with a wire whisk and cook over low heat while adding the butter, two or three cubes at a time. Continue stirring vigorously until all the butter is added. Add the anchovy paste, tarragon, chives and basil.
Heat the tomato about five seconds in a hot skillet, stirring. Add it to the butter sauce.
Reheat the lettuce. Spoon an equal portion on top of each toast rectangle. Arrange three snails neatly on the lettuce. Spoon the sauce over each serving and serve.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 307 milligrams, Sugar 4 grams, TransFat 0 grams

SNAILS IN MUSHROOM CAPS

Snails in Mushroom Caps image

Make and share this Snails in Mushroom Caps recipe from Food.com.

Provided by SB61287

Categories < 15 Mins

Time 5m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup butter, melted
2 garlic cloves, minced
1 teaspoon nutmeg
1 teaspoon chives, snipped
1 teaspoon parsley
salt and pepper
24 inches mushroom caps
snail

Steps:

Mix herb butter & chill. Brown mushroom caps in butter. Transfer hollow side up to baking sheet or dish. Place a drained snail in each mushroom. Top generously with her butter. Bake 5-8 minutes at 375@.

Nutrition Facts : Calories 165, Fat 18.5, SaturatedFat 11.7, Cholesterol 48.8, Sodium 162.3, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.2

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