Sautéed Mushrooms and Escargots on Toast

Recipe by Sageca
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.
  • 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,.
  • Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes.
  • 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.