Ingredients
-
1
-
1/4
-
2
-
6
-
1/4
-
1/4
-
1
-
3/4
-
1
-
1/2
-
1/2
-
4
-
1
-
-
Directions
ESCARGOT Con FUNGHI in VOL-Au-VENT, This recipe is elegant and delicious! The blend of escargots in a beautiful mushroom sauce makes it an appetizer you’ll be proud to serve VIDEO youtube com/watch?v=xdcXwC0ApPY, This recipe is elegant and delicious! The blend of escargots in a beautiful mushroom sauce makes it an appetizer you’ll be proud to serve VIDEO youtube com/watch?v=xdcXwC0ApPY
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Steps
|
1
Done
|
In a Medium Deep Skillet Over Medium Heat, Melt Butter. Add Shallots and Saut Until Soft, About 2 Minutes. Add Garlic and Saut For 1 Minute. Add Mushrooms, Sprinkle a Little Salt and Saut Until Reduced by Half Their Size. Add Chicken Broth, Cognac and Cream. Stir Well, Bring to a Simmer and Cook Until Sauce Thickens, About 10 Minutes. Add Escargot, Black Pepper and Basil; Simmer For 6-7 Minutes or Until Escargots Are Heated Through. |
|
2
Done
|
Meanwhile, Bake Puff Pastry According to Directions. Spoon Escargot Mixture Into Baked Pastry Shells and Garnish With Parsley. Place the Cap and Serve Immediately. |
