Recipe: Snails with mushrooms à la chef Jonnie Boer from the Librije

Do you love escargots as much as I do? Whenever I see them on a menu, I always order them. Have you ever made them at home? With this recipe for snails/escargots with mushrooms, created by the late chef Jonnie Boer of the Librije, it's a cinch! In the cookbook Joie de Vivre He's sharing this delicious star dish that you can now make at home. Bon appetit.

Recipe Snails with mushrooms and roasted garlic sauce

Suitable for: 4 persons

Ingredients Escargots:
2 bulbs of garlic
250 ml sunflower oil
6 porcini mushrooms
24 snails
4 white mushrooms
100 g sugar
100 ml water
50 g pumpkin seeds
Salt and pepper

For the roasted garlic sauce
150 ml chicken
150 ml cream

For the black garlic cream
50 ml yoghurt
50g protein
30 g black garlic
200 ml sunflower oil
1 tbsp porcini powder
1 handful of sorrel
1 handful of watercress

Escargot Recipe: How to Make It

1. Preheat the oven to 160°C. Roast the garlic bulbs in the oven for 30 minutes. Let the bulbs cool. Peel all the cloves from 1 roasted garlic bulb and mix them with the sunflower oil. Mix with a blender and let it steep.
2. Cut the porcini mushrooms in half and marinate them in half of the garlic oil.
3. Place the snails in a bowl and add the other half of the garlic oil.
4. Cut on the mandolin or use a sharp knife to thinly slice the raw mushrooms.
5. Place the sugar and water in a saucepan and bring to a boil. Add the pumpkin seeds and simmer for ½ minute.
6. Strain the pumpkin seeds and let them drain. Once they have drained, fry them briefly in a frying pan at 180°C. Let the seeds dry on paper towels.
7. For the roasted garlic sauce, place the chicken stock, cream and peeled cloves from the other bulb of roasted garlic in a pan and bring to the boil.
8. Blend the ingredients with an immersion blender and simmer briefly over low heat. Strain the mixture and season with salt to taste.
9. For the black garlic cream, use an immersion blender to blend the yogurt, egg white, and black garlic until the garlic is dissolved. Gradually add the sunflower oil drop by drop until a thick cream forms. Season with salt.
10. Strain the porcini mushrooms and fry them in a hot, dry pan until golden brown. Season with salt and pepper.
11. Heat the snails a little in the garlic oil and spread them lukewarm over the deep platesArrange the porcini mushrooms around the snails. Pour the black garlic cream and roasted garlic sauce over them. Top with the sliced ​​mushrooms and pumpkin seeds.
12. Garnish the dish with porcini powder, sorrel and watercress.

Looking for inspiration for more delicious French recipes? In the cookbook Joie de Vivre From publisher Tetrra-Lannoo, famous chefs share their favorite dishes.

Order online

© Joie de Vivre

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