This snack also makes a beautiful dinner party appetizer. It comes from Ed Farrell, co-owner and Executive Chef at Portobello’s Restaurant in St. John’s. Escargots, or snails, have an earthy taste and slightly chewy texture. On their own they taste pretty average, but when anointed with garlic butter or a creamy sauce, they make you feel you’ve had a true dining experience.
- Yield: 4 Servings
- 4 sheets phyllo pastry, thawed
- 3 oz (90 ml) clarified butter
- 1 oz (30 ml) canola oil
- 6 oz (180 ml) shiitake mushrooms
- 2 cloves garlic, minced
- 1 large shallot, minced
- 32 large French or Indonesian snails, tinned
- 2 oz (60 ml) white wine
- 6 oz (180 ml) whipping cream
- 4 oz (120 ml) herb and garlic Boursin cheese
- 2 oz (60 ml) chopped scallions (cut on bias)
- salt and pepper to taste
- Preheat oven to 350 F (180 C). Brush the 4 phyllo pastry sheets with butter and layer them. Cut the layered sheet into 4 equal squares. Place each square over the cup in a muffin pan and spread them out. Bake to golden – approximately 7 to 10 minutes. Watch them carefully, as phyllo burns easily.
- Heat canola oil in frying pan on medium. Add mushrooms, garlic, and shallot, and cook until mushrooms are tender. Add escargots and continue cooking for 1 or 2 minutes. Add white wine and give everything in pan a good stir.
- Add cream, Boursin cheese, and scallions and cook, stirring occasionally, until a thicker consistency is achieved. Season with salt and pepper and pour mixture into individual phyllo cups. Tip the cups over to give a spilt bucket look.