Escargot- Chanterelle Stew
Submitted by jnh130s
Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.
YIELD
2 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsThis is French comfort food with a forager’s soul. Chanterelle mushrooms and snails simmer together in a white wine and chicken stock broth scented with basil, thyme, cloves, and bay leaf for a full two hours. That long, gentle cook melds everything into a deeply savory, aromatic stew.
The finish is classic French technique. Egg yolks, cream, and a splash of white vinegar get tempered with hot broth, then stirred back into the pot on the lowest possible heat. This liaison thickens the stew into something silky and velvety without using heavy cream or a thick roux.
A few chanterelle slices get sauteed separately at the start and saved for garnish, so you get both the melted, stew-cooked mushrooms and those golden, buttery slices on top.
Chef Tips
- Temper the egg yolk mixture slowly. Add a ladle of hot broth to the yolks first and whisk before pouring it back into the pot. Adding yolks directly to hot liquid scrambles them.
- Keep the heat at the absolute lowest setting after adding the liaison. Even a gentle simmer will curdle the eggs and ruin the silky texture.
- Use canned or jarred escargot if fresh aren’t available. Rinse well and pat dry before cooking.
Variations
- Swap chanterelles for porcini or cremini mushrooms if chanterelles are out of season.
- Add a splash of Pernod or Cognac to the broth for a more traditional French bistro flavor.
- Serve with crusty bread for soaking up that rich, golden broth.
Ingredients
Directions
Slice a few of the chanterelles and cook them in the butter for 5 minutes.
Skim the slices from the pan and reserve for garnishing the stew.
Add the parsley stems, scallions, garlic, snails and the remaining chanterelles to the butter and cook for 5 minutes.
Add the flour and stir until the flour looks gritty.
Slowly add the chicken stock, wine, herbs and spices, season to taste, and simmer for 2 hours.
Beat the egg yolks, vinegar and cream together and stir in a little of the simmering liquid.
Turn the heat to the lowest point and add the egg yolk mixture to the stew.
Stir until creamy and silken. Serve in shallow bowls, garnished with the chanterelle slices.
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