Les escargots Avec UN Duxelle de Champignon Dans la Pâte feuilletée (Tarte de Pot d’Escargots).
1 Can of Escargots
1 Box Puff Pastry
3 tablespoons olive oil
1/2 pound wild mushrooms, cleaned, stemmed, and finely chopped
1 large shallot
2 tablespoons minced garlic
1 cup white wine or chicken broth
Salt and black pepper
Heat olive oil in a sauté pan over medium-low heat. Add mushrooms, shallot and minced garlic and sauté for 5-10 minutes or until mushrooms are cooked. Drain. Add cup of wine or chicken broth and bring to a simmer cooking until liquid is absorbed seasoning with salt and pepper. Cool completely.
Preheat oven to 450 or directions on puff pastry box. Add two tablespoons of mushroom Duxelle to a ramekin. Add 3 -6 snails depending upon size and preference. On top place a 1 teaspoon of butter. Cut puff pastry to size to cover ramekin. Crimp puff pastry over the ramekin and brush with a beaten egg. Cut a small slit in puff pastry to release steam. Place in oven until puff pastry if golden brown. Serve immediately.