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Diversity of French snails recipes

  • 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 л. estragon,
  • ¼ of shaved cheese parmesan
  • butter,
  • pepper.
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The variety of recipes of French cuisine is so great that one cannot try everything. Take, for example, snails in garlic butter “in Burgundy”, where each cook adds a new ingredient or spice and turns out a new, unforgettable dish. Delicacies can be added to a variety of recipes. Starting with escargot risotto and pasta, ending with pies and salads, all the dishes with its use have an amazing, exquisite taste. Many cooks are happy to work with this delicacy, as it opens more opportunities for the invention of something new.

 

How to cook snails in garlic butter with mushrooms

Here we will share another recipe for snails from French cuisine. Its peculiarity is that you do not have to cut and wash the mollusks repeatedly, while shells are not required at all. All preparation will take about 40 minutes. You will need the following:

  • 1 can (125gr) canned snails
  • 1 clove of garlic,diversity-of-french-snails-recipes
  • 20 mushrooms (champignon),
  • 1/3 glass of white wine,
  • 1/3 glass of cream 15%,
  • 1 л. flour,
  • ¼ л. estragon,
  • ¼ of shaved cheese parmesan
  • butter,
  • pepper.

Pour the contents from the can into the bowl and leave for 5 minutes. This will help remove metallic taste. Preheat the oven to 175 degrees. Oil the baking dish. Drain the liquid from the snails and dry them on a paper towel. Melt the butter in a frying pan and fry the peeled, chopped garlic and snails. Separate the mushroom caps and fry till lightly brown together with snails and garlic for 5 minutes. Try not to damage them. In a small bowl, mix the wine, cream, flour, tarragon, pepper and whisk until smooth, until the 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. Serve the ready-made dish hot, be sure to water the remaining sauce.

You can use both, live or frozen snails, but the time of preparation will be longer.

 

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