Cassolette D'Escargots Au Chablis (Snails In Chablis & Mushr

• 72 snails, canned
• 200 g button mushrooms
• 200 g porcini mushrooms (sometimes called cepes, as in French)
• 2 tablespoons white wine vinegar
• 600 ml chablis (white Burgundy wine)
• 600 ml chicken broth
• 3 shallots
• 2 garlic cloves
• 30 g butter
• 3 tablespoons chopped parsley
• 5 tablespoons creme fraiche
• salt
• pepper

1. Peel and finely chop the shallots. Peel and press garlic cloves.
2. Clean the mushrooms. Cut them into pieces.
3. Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute.
4. Add the drained snails, chicken broth, mushrooms and wine.
5. Let simmer for 15 minutes. Season with salt and pepper.
6. Pour the cream and add the garlic. Cook another 5 minutes.
7. Serve after sprinkling of chopped parsley.

button mushrooms, porcini mushrooms, white wine vinegar, chablis, chicken broth, shallots, garlic, butter, parsley, creme fraiche, salt, pepper

Taken from www.food.com/recipe/cassolette-descargots-au-chablis-snails-in-chablis-mushr-483348 (may not work)