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home > recipes > meat > ragout of snails and wild mushrooms with tarragon
anyone interested in adventurous but delicious eating should give this lovely recipe a try; it's great on a chilly autumn day jennifer freedman, werd@pi.net ragout of snails and wild mushrooms with tarragon (4 first-course servings) Preheat oven to 400 degrees F. In a large skillet, melt 2 T butter over moderate heat. Add 1/4 cup minced onion and 1 large garlic clove, minced. Reduce heat to low and cook until onion is soft but not brown, about 5 minutes. Add 1/2 pound fresh shiitake or other flavorful wild mushrooms, stemmed and quartered, and cook, stirring occasionally, until wilted, about 10 minutes. Increase the heat to moderate and stir in 1/3 cup canned crushed Italian peeled tomatoes, 3/4 cup chicken stock or canned broth, juice from 1 7-oz can of snails, 1/4 cup sweet Marsala and 1 T minced fresh tarragon. Bring to a boil, reduce heat to low and simmer until reduced by about 1/3, about 15 minutes. Meanwhile, melt 2 T butter in small saucepan. Brush both sides of 4 large slices of stale French or Italian bread with the melted butter. Place the bread on a baking sheet and bake until golden brown on the bottom, about 8 minutes. Turn the bread slices and cook until browned on the second side, about 5 minutes. Place each bread slice in a shallow gratin dish. Stir snails, 1/2 T tarragon, 1 T Marsala, 3/4 t salt, 1/2 t ground pepper and 2 t fresh lemon juice into the ragout. Increase the heat to high and bring the mixture to a boil. Turn off the heat and swirl in 2 T of butter. Spoon the ragout over the bread and serve hot.

Ragout of Snails and Wild Mushrooms with Tarragon


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keyword: ragout
keyword: snails
keyword: mushrooms
keyword: tarragon
recipes for meat
recipes by werd
Email Address:
(posted June 9, 1996)

anyone interested in adventurous but delicious eating should give this lovely
recipe a try; it's great on a chilly autumn day

jennifer freedman, werd@pi.net

ragout of snails and wild mushrooms with
tarragon (4 first-course servings)

Preheat oven to 400 degrees F. In a large
skillet, melt 2 T butter over
moderate heat. Add 1/4 cup minced
onion and 1 large garlic clove, minced.
Reduce heat to low and cook until onion is soft but not brown, about 5
minutes. Add 1/2 pound fresh
shiitake or other flavorful wild mushrooms,
stemmed and quartered, and cook, stirring occasionally, until wilted, about
10 minutes. Increase the heat to moderate and stir in 1/3 cup canned crushed
Italian peeled tomatoes, 3/4 cup
chicken stock or canned broth, juice from 1
7-oz can of snails, 1/4 cup
sweet Marsala and 1 T minced fresh tarragon.
Bring to a
boil, reduce heat to low and simmer until reduced by about 1/3,
about 15 minutes.
Meanwhile,
melt 2 T butter in small saucepan. Brush both sides of 4 large
slices of
stale French or Italian bread with the melted butter. Place the
bread on a
baking sheet and bake until golden brown on the bottom, about 8
minutes. Turn the
bread slices and cook until browned on the second side,
about 5 minutes. Place each
bread slice in a shallow gratin dish.
Stir snails, 1/2 T
tarragon, 1 T Marsala, 3/4 t salt, 1/2 t ground pepper and
2 t fresh
lemon juice into the ragout. Increase the heat to high and bring
the mixture to a
boil. Turn off the heat and swirl in 2 T of butter. Spoon
the ragout over the
bread and serve hot.




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