Cassolette of Snails with Porcini Mushrooms
- Ingredients
- Preparation Steps
-
- Rehydrate the porcini mushrooms and drain the snails
- Chop the shallots, garlic and parsley. Mix with the butter and season with salt, pepper and nutmeg.
- Melt the seasoned butter in a pan and fry the porcini mushrooms and snails for around 5 minutes
- Deglaze with white wine and reduce by half
- Add the cream and reduce by half again
- Place two bread croutons in the bottom of the cassolette and coat with the mixture.