Snails with Mushrooms in a Creamy Brandy Sauce
The Episode
Ingredients
- 2 Dozen snails, cooked, very well rinsed
- 2 ounces butter, unsalted
- 2 shallots peeled and minced finely
- 2 garlic cloves peeled and minced finely
- 4 cups mushrooms mixed, clean and sliced, oysters, cremini, shiitake, etc.
- 2 tablespoons brandy, whiskey, or cognac
- 2 teaspoons beef base (Better than Bouillon) mixed with 1 cup water
- 1 cup heavy cream
- 2 tablespoons parsley washed and chopped
- 2 teaspoons tarragon, dry
- Salt and pepper to taste
Directions
- In a large enough sauteed pan, on medium to high heat, put in the butter.
- Add the snails, shallots, mushrooms and sauteed until the mushroom get really soft, 6 to 10 minutes.
- Add the garlic. Do not burn the chopped garlic. Deglaze with the brandy, be careful if the flames get it not to burn yourself.
- Add the beef base (mixed with water) and reduce by 1/3, 3-5 minutes.
- Add the parsley and tarragon.
- Add the cream and turn the heat on low to medium, let it reduce a little for a better texture, 3-4 minutes.
- Taste and season with salt and pepper.
- For serving: on a plate or small bowl, place the bottom of the puff pastry, ladle the snail and mushroom ragout equally (make sure each plate get 6 snails), place the top puff pastry. Serve immediately.
Garnish
Ingredients
- 1/2 puff pastry sheet, Pepperidge Farm
- Egg wash (1 egg with 1 tablespoon of water, whisk well)
Directions
- In half of a puff pastry sheet, cut 4 individual squares or circles, place on baking sheet with parchment paper.
- Brush with the egg wash and bake at 400 F for 15 to 20 minutes or until golden. You can make a design with the back of a knife on top of the puff pastry to make it pretty before baking it.
- When cold, cut in half horizontally. Set aside.
