Sautéed Mushrooms And Escargots On Toast

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, peeled and finely diced
• 1 shallot, finely diced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 garlic cloves, peeled and minced
• 3/4 lb mixed mushrooms, stemmed, washed, dried and thinly sliced
• 1 (200 g) can snails, rinsed and drained
• 2 tablespoons dry sherry
• 1/2 cup sour cream
• 1 teaspoon lemon juice
• 2 tablespoons fresh basil, slivered
• 1 tablespoon chopped parsley (fresh)
• 4 square slices toasted bread, halved

1. Heat a large saucepan over medium heat. Add olive oil and the diced onion and shallot. Season with salt and pepper and cook until tender, 3-5 minutes.
2. Add the minced garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes. Add escargots last 4 minutes,.
3. Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes.
4. Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon juice,basil and parsley; taste for seasoning. Bring to a simmer and serve on toast immediately.

extra virgin olive oil, yellow onion, shallot, salt, fresh ground pepper, garlic, mixed mushrooms, sherry, sour cream, lemon juice, fresh basil, parsley, bread

Taken from www.food.com/recipe/saut-ed-mushrooms-and-escargots-on-toast-377041 (may not work)