Sautéed Mushrooms and Escargots on Toast

This is a perfect first course when entertaining, served on baguette as an appetizer of a meal for 2 followed with a nice salad. For Mushroom Lovers. Try different kinds of mushrroms for a variety of flavours.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 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

Directions

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.