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False Snails with Oyster Mushrooms in Garlic-Parsley Butter - photo 1
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False Snails with Oyster Mushrooms in Garlic-Parsley Butter

Pikantne Appetizers Vegetarian Dishes European cuisine 30 min Easy 11 wyświetleń ~30.40 PLN - (0)
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Description

Here is a dish that is a culinary play on expectations and proof that the simplest ingredients can create something extraordinary. 'Fake snails' is a tribute to French classics, but in a vegetarian version that will surprise everyone, even skeptics. Instead of snails, the main role is played by meaty and delicately flavored oyster mushrooms, specifically their stems, which, when properly prepared, closely resemble the texture of their French cousin. The whole dish is bathed in intense, aromatic garlic-parsley butter with a hint of white wine, creating an emulsion perfect for dipping with a crispy baguette. The dish is incredibly simple and quick to prepare, and its visual and flavor impact makes it ideal as an elegant appetizer for a romantic dinner or as an original snack at a gathering with friends. This is a recipe that teaches how to break culinary prejudices and enjoy the joy of creative cooking.

Ingredients (9)

Servings:
2
  • Oyster mushrooms 400 g
  • Butter 80 g
  • Garlic 6 ząbków
  • Olive oil 15 ml
  • Sea salt 3 g
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Białe wytrawne wino 50 ml
  • Baguette 0.6 szt.
💰 Szacowany koszt dania: ~30.40 PLN (15.20 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of 'Snails' (Oyster Mushrooms)

1

Start by preparing the oyster mushrooms. Do not wash these mushrooms under running water, as they absorb it like a sponge, which will cause them to steam rather than brown during frying. Take a damp kitchen cloth or paper towel and gently wipe each cap, removing any dirt. Then, cut off the tough, inedible end of the common stem of the mushrooms.

Ingredients: Oyster mushrooms
Never soak oyster mushrooms in water! If they are very dirty, you can quickly rinse them and immediately dry them thoroughly with a paper towel. Use a sharp, small knife to precisely cut off the tough base.
2

Now it's time to shape our 'snails'. Separate the caps from the stems. Tear the caps into smaller, elongated pieces with your fingers and set aside. The stems, which are tougher and meatier, should be sliced crosswise into pieces about 1.5-2 cm thick. These pieces will mimic the snails. Try to keep them relatively uniform in thickness so they fry evenly.

Ingredients: Oyster mushrooms
Don't throw away the caps! You can fry them together with the stems or use them for another dish, such as mushroom soup or sauce. It's the stems that have the best, slightly 'squeaky' texture after frying, which resembles snails.

Preparation of Garlic-Parsley Butter

3

Prepare an aromatic base. Peel the garlic cloves. Instead of using a press, chop them very finely with a sharp knife. This way, the garlic will release its aroma gradually and won't burn as quickly. Wash the bunch of parsley thoroughly, dry it, and also chop it very finely, both the leaves and the more tender parts of the stems.

Ingredients: Garlic, Parsley
Chopping garlic with a knife instead of pressing it through a garlic press gives a milder, sweeter flavor. The press crushes the garlic cells, releasing more sulfurous, sharp compounds. Use a large cutting board to comfortably chop the herbs.

Frying and Serving

4

In a large skillet (preferably stainless steel or cast iron), heat one tablespoon of olive oil with one tablespoon of butter over medium heat. When the butter melts and starts to foam slightly, arrange the prepared pieces of oyster mushrooms (stems and caps) in a single layer in the skillet. Fry without stirring for about 3-4 minutes, until the bottom is nicely browned to a golden color. Then stir and fry for another 3-4 minutes.

Ingredients: Oyster mushrooms, Olive oil, Butter
The key to success is not overcrowding the pan. The mushrooms need to be in contact with the hot surface to fry, not steam in their own juices. If you have a smaller pan, fry the mushrooms in batches. Adding oil prevents the butter from burning quickly.
5

When the mushrooms are golden and appetizingly browned, reduce the heat to the minimum. Add the remaining butter and the chopped garlic to the pan. Stir vigorously for about 30-60 seconds. Be careful to only sauté the garlic until it becomes translucent and releases its aroma, but do not let it burn, as it will become bitter. You should smell an intense, beautiful fragrance.

Ingredients: Butter, Garlic
This is a crucial moment - burnt garlic will ruin the entire dish. That's why it's so important to lower the heat before adding it. The whole process should take no longer than a minute.
6

If you are using wine, now is the time to add it. Increase the heat to medium and pour the white wine into the pan. It will start to steam vigorously right away. Use a wooden spoon or spatula to scrape up all the tasty browned bits that have stuck to the bottom of the pan. Cook for about 1-2 minutes, until the alcohol evaporates and the liquid slightly reduces, creating the base of the sauce.

Ingredients: Białe wytrawne wino
This process is called deglazing. It allows you to 'recover' all the flavor collected at the bottom of the pan. If you are not using wine, skip this step and move on to the next one. You can add a tablespoon of lemon juice for acidity instead of wine.
7

Remove the pan from the heat. Season everything with salt and freshly ground black pepper to taste. Add a generous amount of chopped parsley and mix everything well. The butter, mushroom juices, and wine (if used) should create a delicious, aromatic emulsion coating each piece of oyster mushroom.

Ingredients: Parsley, Sea salt, Pieprz czarny świeżo mielony
Add the parsley at the very end, after removing from heat, so it retains its fresh color and aroma. Don't skimp on the pepper - freshly ground will add character to the dish.
8

Serve the dish immediately while it's hot. Transfer the 'snails' along with the entire butter sauce to small bowls or deeper plates. Next to it, place a few slices of fresh, crispy baguette, which is absolutely essential for scooping up the delicious sauce to the last drop.

Ingredients: Baguette
You can lightly toast or grill the baguette slices to make them even crispier. The dish pairs wonderfully with a glass of the same white wine you used for cooking.

Fun Fact

💡

Oyster mushrooms are one of the few carnivorous fungi! Their mycelium can paralyze and digest small organisms, such as nematodes, to obtain nitrogen from them. Fortunately for us, they are completely safe and delicious in the kitchen.

Best for

Elegancka przystawka Kolacja we dwoje Spotkanie z przyjaciółmi Przekąska do wina

Tips

🍽️ Serving

Serve the dish in small, warmed dishes (e.g., ramekins) to keep it warm longer. For extra spiciness, you can sprinkle the finished dish with a pinch of chili flakes. Place small forks for picking up mushrooms and spoons for the sauce next to the plates.

🥡 Storage

The dish tastes best right after preparation. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat, adding a little butter or water to restore the sauce's consistency. Reheating in the microwave is not recommended, as the mushrooms may become rubbery.

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