Impress your guests with this elegant and flavorful recipe for Escargot con Funghi in Vol-au-Vent. The combination of tender escargots and a rich, creamy mushroom sauce nestled in flaky puff pastry shells creates an unforgettable appetizer. It’s a sophisticated dish that’s surprisingly easy to prepare, making it ideal for dinner parties or special occasions.
Let’s dive into the recipe and bring a touch of French-inspired cuisine to your table!
Ingredients for Escargot con Funghi in Vol-au-Vent
- 1 tablespoon clarified butter (15 g)
- 1/4 cup shallots (40 g): finely chopped
- 2 large garlic cloves: pressed
- 6 large white button mushrooms (about 5 oz. / 140 g): washed and finely sliced
- 1 small pinch ground Himalayan sea salt
- 1/4 cup low-sodium chicken broth (60 ml)
- 1 tablespoon cognac (15 ml)
- 3/4 cup 35% heavy cream (180 ml)
- 1 can (7 oz. / 200 g) escargots: rinsed and drained
- 1/2 tablespoon fresh basil (2 g): finely chopped (or substitute with 1/2 teaspoon dried basil)
- Freshly ground black pepper: to taste (mixed peppercorns recommended)
- 4 medium vol-au-vent pastry shells: pre-baked
- 1/2 tablespoon fresh parsley (2 g): chopped, for garnish
How to Make Escargot con Funghi in Vol-au-Vent
Step 1: Prepare the Mushroom Sauce
- In a medium deep skillet, melt the clarified butter over medium heat. Add the finely chopped shallots and sauté for about 2 minutes, or until softened.
- Add the pressed garlic and sauté for an additional 1 minute until fragrant.
- Stir in the sliced mushrooms and sprinkle with a small pinch of salt. Sauté until the mushrooms have reduced to half their original size.
Step 2: Build the Sauce
- Pour in the chicken broth, cognac, and heavy cream. Stir the mixture well and bring it to a gentle simmer.
- Continue cooking for about 10 minutes, or until the sauce thickens slightly.
Step 3: Add the Escargots
- Stir in the rinsed and drained escargots, freshly ground black pepper, and chopped basil.
- Simmer the mixture for 6–7 minutes, or until the escargots are thoroughly heated.
Step 4: Prepare the Pastry
- While the escargot mixture is simmering, bake the puff pastry shells according to the package instructions.
Step 5: Assemble and Serve
- Spoon the warm escargot and mushroom mixture into the baked vol-au-vent shells.
- Garnish each filled pastry with a sprinkle of freshly chopped parsley. Place the pastry caps on top for a polished presentation.
- Serve immediately while warm and enjoy the gourmet flavors of this exquisite appetizer.
Serving Suggestions
Pair these Escargot con Funghi in Vol-au-Vent with a crisp white wine, such as Sauvignon Blanc or a lightly oaked Chardonnay, to complement the rich, creamy flavors. Serve alongside a simple green salad for a perfectly balanced first course.
This recipe for Escargot con Funghi in Vol-au-Vent elevates classic escargot to new heights with its creamy, well-seasoned mushroom sauce and flaky puff pastry. It’s an appetizer that combines elegance and decadence, perfect for impressing your guests or treating yourself to a gourmet experience.
Simple to prepare yet luxurious in taste, this dish is sure to become a favorite for special occasions. Prepare it today and enjoy a culinary journey that’s as impressive as it is delicious! Bon appétit!
