Sautéed Mushrooms and Escargots on Toast |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a perfect first course when entertaining, served on baguette as an appetizer of a meal for 2 followed with a nice salad. For Mushroom Lovers. Try different kinds of mushrroms for a variety of flavours. Ingredients:
2 tablespoons extra virgin olive oil |
1 small yellow onion, peeled and finely diced |
1 shallot, finely diced |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
2 garlic cloves, peeled and minced |
3/4 lb mixed mushrooms, stemmed, washed, dried and thinly sliced |
1 (200 g) can snails, rinsed and drained |
2 tablespoons dry sherry |
1/2 cup sour cream |
1 teaspoon lemon juice |
2 tablespoons fresh basil, slivered |
1 tablespoon chopped parsley (fresh) |
4 square slices toasted bread, halved |
Directions:
1. Heat a large saucepan over medium heat. Add olive oil and the diced onion and shallot. Season with salt and pepper and cook until tender, 3-5 minutes.
2. Add the minced garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes. Add escargots last 4 minutes,.
3. Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes.
4. Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon juice,basil and parsley; taste for seasoning. Bring to a simmer and serve on toast immediately.
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