Vegetables

Pleurotus mushrooms with fresh Artois snails

Ingredients for 6:
- 900 g pleurotus mushrooms
- 6 dozen fresh snails
- 60 g butter
- 30 g chopped shallots
- 6 g chopped garlic
- 30 g chopped parsley
- 12 cl white wine

Preparation:
Fry the pleurotus mushrooms in butter until golden. Add the fresh snails and shallots. Set aside in a dish. Deglaze with white wine, make a reduction, add butter and parsley. Season. Coat with the parsley sauce. Serve this dish with warm toast.

Serving suggestions: White wine Chablis

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