National Escargot Day
Snails and Mushrooms in Herbed Cream
2/3 cup crème fraîche
5 ounces small white or cremini mushrooms, trimmed and halved or quartered
1 1/2 tablespoons minced shallot
1 teaspoon minced garlic
1 (7-ounce) can imported medium escargots (18 to 24 snails), rinsed and drained
1 tablespoon finely chopped parsley or chervil
1 tablespoon finely chopped chives
1 teaspoon finely chopped tarragon
1 tablespoon unsalted butter
Toasted baguette slices, for serving
- Simmer crème fraîche with mushrooms, shallot, garlic, and 1/4 teaspoon each of salt and pepper in a heavy medium saucepan, uncovered, stirring occasionally, until mushrooms are tender and sauce is thickened, about 10 minutes.
- Reduce heat to low, then add snails, herbs, and butter and cook, stirring, until snails are heated through and butter is incorporated, 1 to 2 minutes. Season with salt and pepper. Serve in small ramekins.