ESCARGOT****Escargot Vol-au-Vent with Mushroom Cream Sauce

By Unblond1

15/02/14 - VVG for both. Dan loved. I would even like it with just the mushrooms. It's VERY rich though, so keep that in mind.

Ingredients

• 2 servings
• 2 tbsp. Whipping Cream or creme fraiche
• 2 tbsp. Butter
• 1 tbsp. Finely chopped parsley
• 2 Garlic cloves, minced
• 1 medium shallot, chopped finely
• 1 small tomato, diced
• 1 pinch cayenne
• 1/4 cup Dry white wine
• 1 tbsp. Cognac
• 3/4 tsp. Worcestershire sauce
• 1 Tbsp tomato paste
• 1/2 tsp Fresh lemon juice
• 2 oz sliced mushrooms
• 2 pieces Prosciutto or 2 strips bacon, chopped finely
• 12 Snails, washed
• 2 Vol-au-Vent shells, cooked according to package directions
• 1 Egg

Preparation

Step 1

Gently sauté the bacon, onion, and garlic in the butter until soft and just starting to brown.

Add the mushrooms and saute until tender and they have released their liquid. Add Worcestershire, cognac, thyme sprig and wine. Reduce a little, then add tomato and tomato paste and reduce again until thickened. Add cream and cook until desired consistency. Stir in lemon juice, snails, and parsley and heat through.

Return pastry shells to oven for a few minutes to warm.

Fill pastry cases, reserving a little sauce to pour over the covered cases.