Wednesday, December 30, 2009

Escargot Bourguignon w/ Truffle Oil Infused Portabella Mushrooms

Escargot Bourguignon w/ Truffle Oil Infused Portabella Mushrooms
By: Ryan M. Greer

Ingredients:
14 - 16 oz of Periwinkle/Escargot meat
1/2 cup Minced Portabella Mushrooms
1 oz of White Truffle Oil
Tbsp. Minced Shallots
Tbsp. Minced Garlic
1/4 cup Fresh Minced Parsley
1/2 tsp. Sea Salt
1/8 tsp. White Pepper
1/4 cup Pinot Noir or white wine
1/2 cup of Softened Sweet unsalted European Butter or regular unsalted Butter

Preparation & Cooking:
Mince Portabella and place in a sealable container with all above ingredients except Butter for one hour. Cover and place in refrigerator. After One hour fold in softened Butter.

Preheat oven to 425.
I like to cook this dish in a mini muffin pan. (But if you prefer to stuff shells for presentation that can be fun) The mini muffin pan version is perfect for bit size portions. Place meat in the bottom of each mini muffin pan section and cover meat with about a 3/4 tsp of mix. Cook for 10 minutes and serve.

Serve with some crusty bread or some toast points.

enjoy,

Ryan M. Greer