ESCARGOT AND MUSHROOM HORS D'OEUVRES

Escargot and Mushroom Hors D'oeuvres image

Provided by Elly in Canada

Time 41m

Yield 36 hors d'oeuvres, 8 serving(s)

Number Of Ingredients 13

1 (10 g) package dried porcini mushrooms
18 medium white button mushrooms (or cremini)
1/4 teaspoon sea salt
0.5 (17 ounce) package frozen butter puff pastry, thawed
1 (200 g) can snails, strained and washed (can size 36-50 snails)
1/2 cup butter, softened
2 garlic cloves, finely chopped
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
2 tablespoons fresh chives, finely chopped
1 1/2 tablespoons dry white wine
1/2 teaspoon sea salt
fresh ground black pepper

Steps:

Herb Butter:.
With a fork, mash together butter, garlic, shallot, parsley, and chives.
Add wine, salt and a generous pinch of pepper. Set aside.
Soak porcini mushrooms in just enough warm water to cover until soft. Drain and chop finely, set aside.
Trim off ends of fresh mushrooms and carefully remove stems. With a small spoon, hollow out caps, reserve stems and trimmings.
Place caps on a parchment paper-lined baking sheet, hollow side up.
Mince stems and trimmings, place in bowl and sprinkle with salt. Let stand for 10 minutes.
Wrap in double layer of cheesecloth or paper towel and squeeze out liquid.
Mix drained mushrooms with the porcini and set aside.
Pastry:.
Roll out puff pastry to 1/8 inch thickness, with a 2 inch round cutter, cut out 18 pastries.
Place on baking sheet with mushroom caps.
With the tip of a sharp knife, score a circle on the pastry, 1/8 inch in from the outside edge and cutting halfway through.
Mound generous 1 tsp mushroom mixture within each inner circle of the pastry and top with 1/2 tsp herb butter; top with snail, pressing down lightly.
Fill each mushroom cap with a generous 1/2 tsp herb butter, top each with a snail.
Bake in 425F oven until pastry is golden and mushroom caps are tender - 16 - 18 minutes.
Serve hot.