2 ½ tablespoons clarified butter
1 tablespoon garlic, minced
1 tablespoon shallot, minced
½ cup shiitake mushrooms, diced
½ cup button mushrooms, diced
½ cup beef stock
¼ cup sherry
1 tablespoon parsley
Salt and pepper to taste
½ cup heavy cream
¼ cup Gruyere cheese, shredded
Heat butter over medium-high heat in a small, heavy bottom sauce pan, add shallot and garlic, sauté about 3 minutes, add mushrooms, continue cooking for about 3 minutes, add sherry, beef stock, salt and pepper, and heavy cream. Reduce heat to medium, or medium-low, and simmer until sauce is thickened, but not too thick. It should coat a spoon nicely. Add half of the parsley and remove sauce from heat.
Arrange drained escargot in escargot dish, top with sauce, and bake at 350º for about 15 minutes. Add cheese, and bake until cheese is melted and bubbly. Remove from oven. Garnish with the rest of the parsley, and serve with lightly buttered, toasted bread rounds.
Originally posted with love for The Boelter SuperStore!
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