Cassolette D'escargots Au Chablis (snails In Chablis & Mushr

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 72 snails, canned
• 200 g button mushrooms
• 200 g porcini mushrooms (sometimes called cepes, as in french)
• 2 tablespoons wine vinegar
• 600 ml chablis ( burgundy wine)
• 600 ml chicken broth
• 3 shallots
• 2 garlic cloves
• 30 g butter
• 3 tablespoons chopped parsley
• 5 tablespoons creme fraiche
• salt
• pepper

Recipe

• 1 peel and finely chop the shallots. peel and press garlic cloves.
• 2 clean the mushrooms. cut them into pieces.
• 3 melt the butter in a saucepan over low heat. add the chopped shallots and clarify them from 2 to 3 minute.
• 4 add the drained snails, chicken broth, mushrooms and wine.
• 5 let simmer for 15 minutes. season with salt and pepper.
• 6 pour the cream and add the garlic. cook another 5 minutes.
• 7 serve after sprinkling of chopped parsley.