-
1
Herb Butter:
-
2
With a fork, mash together butter, garlic, shallot, parsley, and chives.
-
3
Add wine, salt and a generous pinch of pepper. Set aside.
-
4
Soak porcini mushrooms in just enough warm water to cover until soft. Drain and chop finely, set aside.
-
5
Trim off ends of fresh mushrooms and carefully remove stems. With a small spoon, hollow out caps, reserve stems and trimmings.
-
6
Place caps on a parchment paper-lined baking sheet, hollow side up.
-
7
Mince stems and trimmings, place in bowl and sprinkle with salt. Let stand for 10 minutes.
-
8
Wrap in double layer of cheesecloth or paper towel and squeeze out liquid.
-
9
Mix drained mushrooms with the porcini and set aside.
-
10
Pastry:
-
11
Roll out puff pastry to 1/8 inch thickness, with a 2 inch round cutter, cut out 18 pastries.
-
12
Place on baking sheet with mushroom caps.
-
13
With the tip of a sharp knife, score a circle on the pastry, 1/8 inch in from the outside edge and cutting halfway through.
-
14
Mound generous 1 tsp mushroom mixture within each inner circle of the pastry and top with 1/2 tsp herb butter; top with snail, pressing down lightly.
-
15
Fill each mushroom cap with a generous 1/2 tsp herb butter, top each with a snail.
-
16
Bake in 425F oven until pastry is golden and mushroom caps are tender - 16 - 18 minutes.
-
17
Serve hot.
