TAGLIATELLE with MUSHROOM ESCARGOT CREAM SAUCE

TAGLIATELLE with MUSHROOM ESCARGOT CREAM SAUCE

Every time I cook with snails I feel kind of fancy for some reason.  I don’t know if it’s the French word ‘escargots’ but it sounds very exotic. It’s a surprisingly inexpensive addition to a meal as one little can is more than enough for two of us and because I added them to this very rich mushroom sauce ladled over buttery pasta it became a generous four servings.

They make the best tapas (my fave recipe here) and a tasty little vol au vent (recipe here)

Even without the addition of escargots the sauce would have been perfect on its own.  The mushrooms added a wonderful meaty texture not too dissimilar to the texture of the snails. It’s was worth a repeat served over grilled polenta (recipe coming soon), or on its own scooped onto toasted baguette slices.

Fancy doesn’t get much better than this.

TAGLIATELLE with MUSHROOM ESCARGOT CREAM SAUCE
 
Author:
Serves: 4 servings
Ingredients
  • 2 cups dried wild mushrooms, rinsed well and soaked in warm water for 30 minutes
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 2 tbsp butter,divided
  • 1 cup heavy cooking cream
  • 1 cup frozen or drained canned peas
  • 1 can escargots, drianed
  • 1 tsp dried tarragon
  • Salt and pepper to taste
  • 1 tbsp chopped fresh parsley
  • Enough cooked tagliatelle for 4 servings
Instructions
  1. Drain the mushrooms and roughly chop
  2. In saucepan heat 1 tbsp butter and saute garlic and shallot until fragrant.
  3. Add cream and mushrooms and if using frozen peas, add them now too.
  4. Simmer for several minutes until cream begins to thicken.
  5. Stir in tarragon, parsley and drained snails and if using canned peas now is the time to add.
  6. Add the remaining tbsp butter and stir to heat through.
  7. Serve over pasta.

4 thoughts on “TAGLIATELLE with MUSHROOM ESCARGOT CREAM SAUCE

    1. Thanks Craig. It is all of that and the best part is being able to keep those little tins of escargot, dried mushrooms and pasta in the pantry for a simple elegant meal…in fact it’s on the menu for one of this week’s dinners. Cheers and bon appetit, Kathy

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