Small Kine Crimini & Truffle-yaki Escargot Recipe
Peppercorn Marsala Natural, Herbed Hollandaise
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Clean the crimini mushrooms and remove the stems. If using fresh escargot, clean them thoroughly and set aside.
- 2
Sauté the Mushrooms
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the crimini mushrooms and sauté for about 5 minutes until they are golden brown. Season with salt and black pepper.
- 3
- 4
Deglaze with Marsala
Pour in the peppercorn Marsala wine and let it simmer for about 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- 5
Drizzle with Truffle Oil
Remove the skillet from heat and drizzle the truffle oil over the mushroom and escargot mixture. Stir to combine.
- 6
Serve with Herbed Hollandaise
Plate the mushroom and escargot mixture and top each serving with a generous spoonful of herbed hollandaise sauce. Garnish with fresh chopped parsley.
