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Snails & Mushrooms – White Wine – Smoked Garlic & Shallot Puree – Bread

  • Preferred menu selling price: £7.50
  • Skill: 3 Eggs
  • Recipe Type: Plated Spec
  • Service Time: 10 minutes
  • Perfect For: Bar Food, Main Courses, Pub Food, Starters, Tapas / Small plates
  • Shelf Life: Serve straight away

Ingredients

This recipe makes grammes.

Ingredients List Quantity Cost
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Required Sub Recipes


Equipment Needed

SAUTE PAN
BROWN CHOPPING BOARD
GREEN CHOPPING BOARD
KNIFE
SCALES
MEASURING JUG

Allergens

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Sub-recipe Allergens

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Method

Place the frying pan on a medium flame and heat up.

Add the oil followed by the mushrooms and snails.

Once starting to colour add in the butter and toss around to melt.

Once the mushrooms and snails are cooked. 

Add in the white wine and reduce until nearly all gone.

Add in the  Puree, cream and chopped parsley and reduce by half.

Take off the heat and place in the serving bowl.

Add the fresh bread on the side and serve.


Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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