Cassolette D'Escargots Au Chablis (Snails In Chablis & Mushr Recipe

Name: Cassolette D'Escargots Au Chablis (Snails In Chablis & Mushr
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 72 snails, canned; 200 g button mushrooms; 200 g porcini mushrooms (sometimes called cepes, as in French); 2 tablespoons white wine vinegar; 600 ml chablis (white Burgundy wine); 600 ml chicken broth; 3 shallots; 2 garlic cloves; 30 g butter; 3 tablespoons chopped parsley; 5 tablespoons creme fraiche; salt; pepper

Servings: persons

72 snails, canned
200 g button mushrooms
200 g porcini mushrooms (sometimes called cepes, as in French)
2 tablespoons white wine vinegar
600 ml chablis (white Burgundy wine)
600 ml chicken broth
3 shallots
2 garlic cloves
30 g butter
3 tablespoons chopped parsley
5 tablespoons creme fraiche
salt
pepper

1
Peel and finely chop the shallots. Peel and press garlic cloves.
2
Clean the mushrooms. Cut them into pieces.
3
Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute.
4
Add the drained snails, chicken broth, mushrooms and wine.
5
Let simmer for 15 minutes. Season with salt and pepper.
6
Pour the cream and add the garlic. Cook another 5 minutes.
7
Serve after sprinkling of chopped parsley.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 72 snails, canned, 200 g button mushrooms, 200 g porcini mushrooms (sometimes called cepes, as in French), 2 tablespoons white wine vinegar, and more.

Yes, Cassolette D'Escargots Au Chablis (Snails In Chablis & Mushr falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cassolette D'Escargots Au Chablis (Snails In Chablis & Mushr

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