Escargot Forestiere Recipe

Cooking Directions

• STEP 1.Start by cleaning the snails thoroughly, removing any dirt or debris. Rinse them under cold water and pat dry.
• STEP 2.In a large skillet, melt butter over medium heat. Add minced garlic and shallots, and sauté until fragrant and golden brown.
• STEP 3.Add the cleaned snails to the skillet and cook for a few minutes until they are heated through.
• STEP 4.In a separate pan, melt more butter and sauté sliced mushrooms until they are golden brown and tender.
• STEP 5.Add the sautéed mushrooms to the skillet with the snails, along with white wine and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
• STEP 6.Stir in heavy cream and season with salt, pepper, and chopped fresh herbs like parsley or thyme. Cook for another 5 minutes until the sauce thickens slightly.
• STEP 7.Serve the Escargot Forestiere hot, garnished with additional fresh herbs. Enjoy with crusty bread for dipping into the flavorful sauce.

Cooking Tips

• If you can't find fresh snails, you can use canned snails that are readily available in specialty stores.
• To enhance the mushroom flavor, you can use a combination of different types of mushrooms like cremini, shiitake, and oyster mushrooms.
• For a richer sauce, you can add a splash of brandy or cognac to the skillet before adding the wine and chicken broth.

Storage and Serving

• Leftover Escargot Forestiere can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the snails and sauce in a skillet over low heat, stirring occasionally.
• Serve the reheated Escargot Forestiere with fresh herbs and crusty bread for a delicious meal.