Snail Ragout Brioches Recipe

Ingredients:

• 1 cup of snails, cleaned and boiled
• 1 cup of chopped onion
• 1 tbsp of minced garlic
• 1 cup of chopped tomatoes
• 1 cup of chopped mushrooms
• 3-4 tbsp of olive oil
• ¼ cup of chopped parsley
• Salt and pepper to taste
• 1 pack of mini brioche buns

Directions:

1. In a large skillet, heat olive oil.
2. Add chopped onions and minced garlic, cook until onions turn translucent.
3. Add chopped tomatoes and sliced mushrooms, cook until the mushrooms release their water and the tomatoes start to break down.
4. Add boiled snails and their broth to the skillet, stir until well combined with the vegetables.
5. Add salt and pepper to taste, reduce the heat and let the ragout simmer until the liquid has reduced to a thick sauce.
6. Remove from heat, add chopped parsley, and let it cool down.
7. Cut the tops of the brioche buns, scoop out the center to make a cavity in each bun.
8. Spoon the cooled snail ragout into each brioche cavity.
9. Bake the brioche buns in a preheated oven at 375°F for 10-12 minutes.
10. Remove from oven, and let cool down for 5 minutes before serving.

Verdict:

These Snail Ragout Brioches are a unique and savory appetizer that will impress your guests. The flavorful snail ragout is perfectly complemented by the fluffy, buttery brioche buns, making every bite a delight.

Serving Suggestions:

Serve these Snail Ragout Brioches as an appetizer at your next fancy dinner party or as a unique addition to your brunch menu. Best served warm and with a glass of red wine. Enjoy!