Snails and Mushrooms a du Vin Pasta
Yield - 60 to 70 Samples
1 LARGE 14 PACK OF DRIED CARMINI MUSHROOMS
1 TBSP OF KOSHER SALT
2 CANS OF 96 LARGE ESCARGOT SNAILS
1/2 LB SALTED BUTTER
2 LARGE YELLOW ONIONS (Sliced into rings)
1 BUNCH GREEN ONIONS (Chopped with the white parts separated from the green tops)
1/2 CUP FRESH GARLIC (Peeled and Minced)
1/2 TBSP RED PEPPER FLAKES
2 TSP BLACK PEPPER
1-1/2 TSP GROUND WHITE PEPPER
1-1/2 CUPS CHARDONNAY
1 LB JUMBO PASTA SHELLS (Boiled al dente and lightly oiled in melted butter)
1 LB SALTED BUTTER
1/3 TBSP BEEF BASE
1 TBSP FLOUR
1/4 CUP FRESH GARLIC (Peeled and minced)
1 BUNCH GREEN ONIONS (Chopped)
1 TSP RED PEPPER FLAKES
1-1/2 CUPS CHARDONNAY
CUP FRESH CURLY PARSLEY (Chopped fine)
In a 2 gallon stock pot and over medium high heat bring about 3/4 gallon of water to a boil along with mushrooms and salt, remove from heat and allow to cool. This will encourage the mushrooms to absorb the water and become rejunivated. When cool, strain the mushrooms and chop into quarters, then reserve for later use.
Meanwhile, open the escargot cans and coarsely chop the snails. Place the snails in a stainless steel bowl with warm water, this will wash and remove the metallic taste that can linger from the can. In a 2 gallon Dutch oven - over medium/high heat add the butter, onions, garlic and peppers. Sauté until the onions are clear... DO NOT BROWN the onions!!! Reduce heat to low and add the wine and mushrooms along with the escargot from above, sauté until the sauce is reduced by half, this should take about 30 minutes.
Allow the escargot stuffing to cool, then stuff into the cooked shells. Arrange the stuffed shells into a 2 inch rectangular pan. But DO NOT pack the pan too tightly... (Depending on the size of the shells the amount of stuffing used, you may have extra to fill another smaller pan!)
In a 14 inch cast iron skillet and over medium heat melt the butter, then cook until the butter just starts to brown, dissolve beef base and flour into the butter. Add the garlic, onions, pepper flakes and wine; sauté until the sauce thickens, drizzle over the stuffed shells.
If you wish to serve these shells Italian style, then try this recipe with a Shrimp and Basil Marinara Sauce.
Sprinkle the entre with the chopped parsley. Serve in a rectangular chaffer with one wick. (This dish does NOT have to serve piping hot!!)
There may seem to be too much garlic in this recipe.... BUT escargot go tremendously with garlic and (of course) butter!
This is a great Halloween treat! OR a French based buffet dish!!
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Contact us for further details....ChefEmile@CustomCatering.net
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 --- November, 2018 ---Aurora Catering, Inc. All rights reserved.
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Revised: November 26, 2018.