Snails And Mushrooms In Herbed Cream
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
58
Sourness
51
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.5 tbsps
Shallot (minced)1 tsp
Garlic (minced)1 tbsp
Parsley (finely chopped)1 tbsp
Chives (finely chopped)1 tbsp
Unsalted ButterDirections:
1
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
2
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
3
Season with salt and pepper
4
Serve in small ramekins
5
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
6
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
7
Season with salt and pepper
8
Serve in small ramekins