Mini crust with mushrooms and snails

Serves 6

Prep Time : 20 mins

Cook Time : 20 mins

Ingredients

24 small Puff Pastries to garnish

2 Dozens Escargots Romanzini

100g Mix Mushrooms Borde

25 cl Crème fraiche

20g Butter

2 Shallots / 1 Garlic clove

20 cl White Wine

Flour

Parsley

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method

Melt the butter in a frying pan and sweat the chopped shallots. Add the rehydrated mushrooms and brown. Add the flour, stir with a wooden spoon and add the wine.

Add the drained snails, finely chopped garlic and parsley. Season with salt and pepper and simmer over a low heat for around 15 minutes. Add the cream and check the seasoning.

Top the puff pastries with the mixture, taking care to include one snail per puff pastry.

Place in the oven and serve hot.

You can also serve this preparation in vol-auvent or on slices of toasted bread.