Serves 6
Ingredients:
- 12 oz oyster mushrooms*
- 10 oz chanterelles mushrooms
- 7 Tbsp unsalted butter
- 1 Tbsp chopped fresh parsley
- 3/4 cup ground blanched almonds
- 6 garlic cloves
- 1/2 cup water
- 6 dozen canned Burgundy snails
- Salt and pepper
Preparation
- Trim and wash the mushrooms. Cut into large cubes and place into heavy-bottomed saucepan.
- Add half the butter, the parsley, ground almonds, half the garlic, and water. Place over low heat and simmer for 15 minutes.
- In a skillet, melt the remaining butter, add the remaining garlic and cook over low heat for 1 or 2 minutes. Add the snails, season with salt and pepper, and sautÈ over medium heat until the snails are lightly browned.
- Divide the mushroom mixture evenly among six warmed plates.
- Arrange the snails on top and serve immediately.
Note:
*Other wild mushrooms may be substituted, you can use canned chanterelles, cèpes or mixed forest mushrooms.
