Active Time

　　20 min

　　Total Time

　　20 min

　　Rough-hewn elegance is the name of the game here. The mild, clean-tasting snails and the bosky mushrooms share a yielding texture, and the cream sauce (relax, you're in Normandy, remember?) sparkles with fresh herbs.

　　

Ingredients

Makes 4 (first course) servings

　　2/3 cup crème fraîche

　　5 ounces small white or cremini mushrooms, trimmed and halved or quartered

　　1 1/2 tablespoons minced shallot

　　1 teaspoon minced garlic

　　1 (7-ounce) can imported medium escargots (18 to 24 snails), rinsed and drained

　　1 tablespoon finely chopped parsley or chervil

　　1 tablespoon finely chopped chives

　　1 teaspoon finely chopped tarragon

　　1 tablespoon unsalted butter

　　

Accompaniment:

Accompaniment: toasted baguette slices

　　

Step 1

Simmer crème fraîche with mushrooms, shallot, garlic, and 1/4 teaspoon each of salt and pepper in a heavy medium saucepan, uncovered, stirring occasionally, until mushrooms are tender and sauce is thickened, about 10 minutes.

　　

Step 2

Reduce heat to low, then add snails, herbs, and butter and cook, stirring, until snails are heated through and butter is incorporated, 1 to 2 minutes. Season with salt and pepper. Serve in small ramekins.