Recipe: Snails with Porcini Mushrooms

Name: Escargots aux cèpes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 portions
Ingredients: Escargots aux cèpes pour 4 personnes :36 escargots belle taille cuits300 g de cèpes juste nettoyés et coupés en gros dés1 cuiller à soupe de graisse d'oie ou de canard100 g de beurre d'escargotsel poivre du moulin20 cl de sauce au vin de cahors(si vous avez)

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 5 min

Cook 15 min

Total 20 min

Servings 4 serv.

Snails with porcini mushrooms are a traditional French dish. These are steamed snails, accompanied by a mixture of porcini mushrooms and a sauce made with white wine, garlic and parsley. The porcini mushrooms bring a crunchy texture and woody flavor to the whole, which harmonizes perfectly with the tenderness of the snail meat. It is often served with toasted bread to soak up the sauce. This dish is particularly appreciated in autumn, when the

Ingredients for 4 servings

Snails with porcini mushrooms for 4 people:

36 large cooked snails
300 g of porcini mushrooms, just cleaned and cut into large dice
1 tablespoon of goose or duck fat
100 g of snail butter
salt pepper from the mill
20 cl of Cahors wine sauce (if you have)

Step-by-step directions

1- Sauté the porcini mushrooms in the goose fat

2- Add the snail butter and the wine sauce then the snails themselves. Salt (lightly) and pepper.

3- Cook for 5 minutes, test and adjust the seasoning.
Serve on nice hot plates with a drizzle of sauce around (if you have) and if you serve with a good glass of Cahors wine you won't be far from Sousceyrac...

Cèpes Champignons Escargots