Escargots in Mushroom Chile Sauce

2016-01-22

Vegetarians: substitute snails with Portobello mushrooms.

INGREDIENTS

This is what you need for 4 servings:

8 oz. button mushrooms, sliced
2 dz. escargots snails
1 cup (mild?) green chile
1 cup grated Mexican mix cheese
2 tomatoes, diced
or 1 tbsp. tomato powder
2 tbsp. butter
1 cup of milk
2 tbsp. oil dough
S&P, spices (paprika, chipotle, …)

Pic1: escargots in mushroom chile sauce

Directions

Soak and rinse the snails in cold salted water . Drain.
Soak in lime juice for 30 minutes. Drain.
Sautee the mushrooms and tomatoes in the butter. (Pic2)
I added tomato powder later on. (Pic5)
Add the milk, bring to a boil. (Pic3)
Reduce heat.
Add just enough oil dough to get the mix to thicken. (Pic4)
Add the remaining ingredients. (Pic6)
Cover and simmer over low heat for at least 10 minutes. (Pic7)
Optional:
- Ladle the mix in oven-proof dishes.
- Sprinkle with cheese and bake 15 minutes at 350 ºF.
Serve and enjoy. (Pic1)

Pic2: stew mushrooms
Pic3: add milk
Pic4: thicken

Pic5: add tomato powder
Pic6: add green chile
Pic7: simmer ever so softly