This week, Chef Joshua Gayer of Jenny Lake Lodge cooks up escargot between a puffed pastry in the most delightful sauce. The chewy texture of the snails complement that of the flaky pastry. For someone who has never tried escargot before, this is quite the tasty introduction.
Escargot Bourguignonne en Croute
1 tsp minced garlic
2 tsp minced shallot
1 tsp flat leaf Italian parsley
1 cup white wine
¼ cup European butter
¼ cup julienned leeks
½ cup cremini mushrooms sliced
(serves two to three as appetizer)
In a medium sized pan sauté mushrooms, leeks, and shallots. Once sautéed add escargot and cook for two to three minutes. Add garlic and cook quickly. Do not brown the garlic. Add white wine and allow it to reduce by half. Take pan off of heat and add butter. Stir the butter until emulsified with the wine. Add parsley, salt, and pepper. Puff pastry can be purchased at grocery stores in the frozen section. Cut to desired shape. Brush pastry with an egg wash and bake as directed. Split in half once baked and serve escargot between with the sauce drizzled around.
Chef Joshua Gayer