Escargot Marsala Tartine
Crimini Mushrooms, Fennel, Onions, Black Garlic, Focaccia, Herbs
Chef Dylan Sprenger of La Moule | Portland, OR
Yield: 1 serving
Adapted by StarChefs | june 2023
INGREDIENTS
Neutral oil
4 crimini mushrooms
½ head fennel, small diced
2 cippolini onions, peeled and halved
2 cloves black garlic
3 tablespoons Marsala
6 snails, drained
3 tablespoons heavy cream
3 tablespoons butter
Juice of ¼ lemon
Minced fines herbes
Salt
1 slice focaccia, grilled and buttered
Your favorite fresh herbs
METHOD
In a sauté pan over medium flame, heat oil. Sear mushrooms until golden brown. Remove mushrooms from pan and set aside. Add fennel, garlic, and onions to the pan. Sweat until translucent and fragrant. Drain off any excess oil. Remove pan from heat and deglaze with Marsala. Return to heat and add snails. Continue to cook until mixture is nearly dry and alliums and snails are coated in the sauce. Pour in cream and cook additional 30 seconds, or until the sauce thickens. Remove pan from heat and add butter, lemon juice, and fines herbes, stirring constantly. Taste and adjust seasoning with salt. Set aside. Place focaccia onto the center of a serving plate. Spoon snails, seared mushrooms, and sauce over focaccia. Garnish with herbs.
