Snail and Mushroom Stew

Name: Snail and Mushroom Stew
Yield: Serves 4
Ingredients: 1 celery stalk, trimmed and chopped; 1 small onion, peeled and chopped; ¼ pt / 140 ml good dry white wine; 8 oz / 230 g can shelled snails; 1 level tsp cornflour or potato flour; 1 level tsp cornflour or potato flour; ½ oz / 15 g butter; 1 tbsp olive oil; salt; freshly ground black pepper; freshly grated nutmeg; ¾ pt / 430 ml single cream or full-cream milk; ¾ pt / 430 ml single cream or full-cream milk; 1 jar (about 14 oz / 395 g) wild mushrooms; 2 oz / 60 g tender greens, shredded juice and grated zest of ½ lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

A hunt through your store-cupboard may well provide the ingredients for this quick dish.

Ingredients

8 oz / 230 g can shelled snails
¼ pt / 140

Gluten-free
Soup

Method

Drain and thoroughly rinse the snails. Put them in a bowl and cover them with the white wine. Fry the onion and celery in the olive oil and butter until soft. Drain the snails, reserving the wine. Mix the cornflour or potato flour with a little of the white wine, and pour the rest over the onion and celery. Bring to the boil, and simmer for 2–3 minutes. Stir in the blended cornflour or potato f