Snails cooked on the griddle in Paris mushroom caps

Ingredients (serves 4)

• 16 Burgundy snails, cooked and well seasoned
• 16 medium-sized button mushrooms, all the same size
• 80 g of garlic and parsley butter
• 4 bacon slices
• Olive oil
• Salt and freshly ground pepper

Preparation on the griddle

1. Preheating
Turn on the griddle.

2. Prepare the mushrooms
Remove the mushroom stems and finely chop them on a board to make a duxelles.

3. Cooking the mushroom caps
Drizzle a few drops of olive oil on the griddle and place the mushroom caps hollow side down on the hot surface.

4. Cooking the duxelles
On the other side of the griddle, cook the duxelles. Season with salt and pepper and cook for 1 minute, then push it to the side.

5. Filling
Turn the mushroom caps over, season with salt and pepper. Fill them with a small spoonful of duxelles and cook for 3 minutes.

6. Bacon
Cut the bacon slices into quarters. Quickly sear them on the griddle, then set them aside on paper towels.

7. Snails and finishing
Sear the snails on the griddle, season with salt and pepper. Place one snail on each mushroom cap, add a small spoonful of parsley butter and continue cooking for 1 minute.

Serving

Serve 4 stuffed mushrooms per plate, piping hot, then top each with a strip of grilled bacon. A generous and convivial starter, perfect for the griddle.

Original recipe by Chef Patrick Asfaux