- 1 can (125gr) canned snails
- 1 clove of garlic,
- 20 mushrooms (champignon),
- 1/3 glass of white wine,
- 1/3 glass of cream 15%,
- 1 л. flour,
- ¼ l. estragon,
- ¼ of shaved cheese parmesan
- butter,
- pepper.
The recipes of French cuisine are so various that one cannot imagine. Here are, for example, snails in garlic butter «in Burgundy», where different cooks add new ingredients or spices to get brand new tasty dish. Delicacies have variety of recipes. from escargot risotto and pasta, to pies and salads, each dish has its amazing, exquisite taste. Many cooks work with this delicacy, since it provides more opportunities to create something new.
Preparation of snails in garlic butter with mushrooms
This is one more recipe from French cuisine. The snails are not required to be washed, while shells are not necessary at all. The preparation takes about 40 minutes. The following ingredients are required:
- 1 can (125gr) canned snails
- 1 clove of garlic,
- 20 mushrooms (champignon),
- 1/3 glass of white wine,
- 1/3 glass of cream 15%,
- 1 л. flour,
- ¼ l. estragon,
- ¼ of shaved cheese parmesan
- butter,
- pepper.
Retrieve the contents from the can and put it into the bowl and leave for 5 minutes. This removes metallic taste. Preheat the oven and leave it at 175 degrees. Oil the baking dish. The liquid should be drained from the snails, while the mollusks have to dry on a paper towel. The butter has to be melt and peeled, chopped garlic and snails are to be fried. divide the mushroom caps and fry till they become lightly brown together with snails and garlic for 5 minutes. Try not to injure them. Use a little bowl to mix the wine, cream, flour, tarragon, pepper and whisk them until you get smooth mixture and flour dissolves. Pour this mixture on a hot frying pan with high sides and bring to a boil. Cook the sauce, stirring frequently until it thickens for 10 minutes. Place mushroom caps with holes up into baking dish. Fill each cap with clam with sauce and sprinkle with cheese. Bake in the oven for 10-15 minutes until the cheese turns golden. The ready-made dish is served hot; while the remaining sauce can be used for watering.
Live or frozen snails can be used for preparation, while it is necessary to remember that in this case the time of preparation will be longer.