Vegetables - Pleurotus mushrooms with fresh Artois snails (Chablis)


  • 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


Recipe for 6 persons
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.

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