ESCARGOT CON FUNGHI IN VOL-AU-VENT

Escargot con Funghi in Vol-au-vent image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 13

1 tablespoon(s) clarified butter
1/4 cup(s) shallots, finely chopped
2 large cloves garlic, pressed
6 large white button mushrooms (about 5 oz.), washed and finely sliced
1 small pinch ground himalayan sea salt
1/4 cup(s) low-sodium chicken broth
1 tablespoon(s) cognac
3/4 cup(s) 35% heavy cream
1 can(s) (7 oz./200 g) escargots, rinsed and drained
1/2 tablespoon(s) fresh basil, finely chopped (substitute 1/2 tsp. dried basil)
freshly ground black pepper, to taste (i always use mixed peppercorns)
4 medium vol-au-vent
1/2 tablespoon(s) fresh chopped parsley, for garnish

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.
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=xdcXwC0ApPY