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.
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.
- 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
- Drain the mushrooms and roughly chop
- In saucepan heat 1 tbsp butter and saute garlic and shallot until fragrant.
- Add cream and mushrooms and if using frozen peas, add them now too.
- Simmer for several minutes until cream begins to thicken.
- Stir in tarragon, parsley and drained snails and if using canned peas now is the time to add.
- Add the remaining tbsp butter and stir to heat through.
- Serve over pasta.