Escargots Vol Au Vent Recipes

ESCARGOT CON FUNGHI IN VOL-AU-VENT

ESCARGOT Con FUNGHI in VOL-Au-VENT image

This recipe is elegant and delicious! The blend of escargots in a beautiful mushroom sauce makes it an appetizer you'll be proud to serve. VIDEO https://www.youtube.com/watch?v=xdcXwC0ApPY

Provided by CLUBFOODY

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon clarified butter
1/4 cup shallot, finely chopped
2 garlic cloves, pressed
6 (5 ounce) white button mushrooms, washed and finely sliced
1/4 teaspoon sea salt
1/4 cup low sodium chicken broth
1 tablespoon cognac
3/4 cup heavy cream
1 (7 ounce) can escargot, rinsed and drained
1/2 tablespoon fresh basil
1/2 teaspoon black pepper (or to taste)
4 small puff pastry shells (vol-au-vent)
1 tablespoon parsley, chopped

Steps:

In a medium deep skillet over medium heat, melt butter. Add shallots and sauté until soft, about 2 minutes. Add garlic and sauté for 1 minute. Add mushrooms, sprinkle 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, black pepper and basil; simmer for 6-7 minutes or until escargots are heated through.
Meanwhile, bake puff pastry according to directions. Spoon escargot mixture into baked pastry shells and garnish with parsley. Place the cap and serve immediately.

Nutrition Facts : Calories 283.8, Fat 20.9, SaturatedFat 12.4, Cholesterol 93.6, Sodium 214.6, Carbohydrate 11.8, Fiber 2.3, Sugar 4.3, Protein 16.2

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