- FILLET OF GRAPE SNAILS 600 GR.
- SHIITAKE MUSHROOMS 600 GR.
- BULB ONION 500 GR.
- BUTTER 200 GR.
- GARLIC 2 CLOVES
- WHITE DRY WINE 100 ML.
- ROSEMARY 1 BAY
- SALT, BLACK PEPPER
Combination of snails and mushrooms is as popular as the mixture of the snails fillet with butter. Delicate textures of mushrooms and their incredible aroma reinforce and emphasize the taste of snails. Champignons or forest mushrooms are more preferable, but in our recipe shiitake mushrooms are used. They are quite watery, so after washing they must be thoroughly dried. If you are able to find the forest shiitake mushrooms, the dish will get more distinguished taste.
In order to prepare snails with shiitake mushrooms, the following ingredients are required:
- Fillet of grape snails 600 gr.
- shiitake mushrooms 600 gr.
- Bulb onion 500 gr.
- butter 200 gr.
- garlic 2 cloves
- white dry wine 100 ml.
- rosemary 1 bay
- salt, black pepper.
If you use live mollusks, it is necessary to rinse them thoroughly. Pour cold water and bring them to a boil. Then change the water, washing the snails again. Later, put them on fire, and drain after boiling. Add some water, three quarters above the mollusk, add fragrant herbs and cook for an hour on a low heat. Then, let it cool, take the fillet from the shell and separate the edible leg.
In a frying pan, melt half the butter and fry finely chopped onions until it gets transparent. Add mollusk fillet to the onions, add finely chopped garlic and parsley, fry for 10-15 minutes, then add salt and pepper. Pour the white dry wine and flambor it, that is, set it on fire to evaporate the alcohol. As soon as the fire is put out, stew the snails in wine for another 10 minutes, thus, the meat of mollusk absorb the aromas of onions, garlic and parsley.
In a separate frying pan, melt the remaining butter and put a branch of rosemary into it. If the mushrooms are large, cut them in half, leaving small ones intact. Fry shiitake mushrooms in hot oil until they become golden. Add salt and pepper to taste.
Vegetables, cooked on grill can serve an exquisite garnish for this dish. You can also make a salad mix, based on any ingredients. Decorate the top with shiitake mushrooms and tender snail meat to get an excellent warm salad. The dish is universal, so you can serve it with a grilled baguette, accompanied by a fragrant glass of white dry wine by Louis Jado «Coto Bourguignon».