SNAILS AND MUSHROOMS IN HERBED CREAM

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Snails and Mushrooms in Herbed Cream image

Provided by Bill McKibben

Categories     Mushroom     Quick & Easy     Fall     Winter     Simmer     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 11

2/3 cup crème fraîche
5 ounces small white or cremini mushrooms, trimmed and halved or quartered
1 1/2 tablespoons minced shallot
1 teaspoon minced garlic
1 (7-ounce) can imported medium escargots (18 to 24 snails), rinsed and drained
1 tablespoon finely chopped parsley or chervil
1 tablespoon finely chopped chives
1 teaspoon finely chopped tarragon
1 tablespoon unsalted butter
Accompaniment:
Accompaniment: toasted baguette slices

Steps:

  • Simmer crème fraîche with mushrooms, shallot, garlic, and 1/4 teaspoon each of salt and pepper in a heavy medium saucepan, uncovered, stirring occasionally, until mushrooms are tender and sauce is thickened, about 10 minutes.
  • Reduce heat to low, then add snails, herbs, and butter and cook, stirring, until snails are heated through and butter is incorporated, 1 to 2 minutes. Season with salt and pepper. Serve in small ramekins.

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