For 6 people
For 6 people
Clean the mushrooms carefully and fry them in a little oil.
Drain the snails and finely chop the garlic and shallots, as well as the herbs.
In a sauté pan, melt the butter and add the chopped pepper, shallot and garlic.
Brown them without coloring them, then add the mushrooms and season with salt and pepper.
Stir-fry quickly over high heat, moisten with cream and add the snails to the first boil.
Simmer for 4 minutes, then add the herbs and simmer for another minute.
Place everything in a deep dish and sprinkle with Espelette pepper.
Serve with fresh pasta or rice.
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