Escargots with Mushrooms and Truffle - KMSP-TV

2 Tbsp canola oil
1 cup mixed mushrooms, sliced to ¼” thickness
12 escargots
2 cloves garlic, minced
1 shallot, minced
3 Tbsp lemon juice
3 Tbsp dry white wine
2 Tbsp butter
Splash of truffle oil
1 tsp chives, minced
Salt
Baguette for dipping
 

1. Heat the canola in a sauté pan
2. Add the mushrooms and cook until soft
3. Add the escargots
4. Add the shallots and garlic, toss a few times
5. Add the wine and lemon juice and reduce by half
6. Swirl in the butter, truffle oil, and chives.
7. Season with salt and eat