Cassolette of snails with porcini mushrooms

serves 6

Prep Time : 20 mins

Cook Time : 30 mins

Ingredients

6 Dozens Escargots Romanzini

100g Dehydrated Porcini Mushrooms Borde

100g Butter

250 cl Crème fraiche

25 cl White wine

12 Croutons of bread

2 Garlic cloves

2 Shallots

Parsley

---

method

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.