SNAILS AND MUSHROOMS IN HERBED CREAM
Steps:
- 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.
- 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. Season with salt and pepper. Serve in small ramekins.
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mainulislam kakon
[email protected]I love this recipe!
Indra Sunar
[email protected]This recipe is a great way to impress your guests.
Azib Vlogs
[email protected]I've made this dish several times now and it always turns out perfectly.
Afaq Ali
[email protected]This dish is a must-try for any fan of French cuisine.
Mina Gurung
[email protected]I highly recommend this recipe.
kaleb lewis
[email protected]Delicious!
Panagiotis Prodromou
[email protected]Wow!
Dusto Masud
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Iceman Yussif
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved the escargot and the sauce.
Roshan Mohan
[email protected]This was a surprisingly easy dish to make. The instructions were clear and concise, and the end result was a ресторан-quality meal.
Stacie Kozak
[email protected]I've never had escargot before, but this recipe was a great introduction. The snails were tender and the sauce was so good that I could have eaten it with a spoon.
Ria Kacani
[email protected]This dish was absolutely delicious! The escargot were cooked to perfection and the sauce was rich and flavorful. I will definitely be making this again.