Bulgarian colonists, whose settlements are scattered throughout Ukrainian Bessarabia, have come up with a funny name for the gluttonous snails that settled in their vineyards – “Todur-Modur”. But they could not imagine that one day, their grandchildren, following the example of the French winemakers, would collect these snails and cook very tasty. I am sharing with you one of these recipes, which I came up with for Alla Plachkova, co-owner of the Kolonist winery.
Bulgarian colonists, whose settlements are scattered throughout Ukrainian Bessarabia, have come up with a funny name for the gluttonous snails that settled in their vineyards – “Todur-Modur”. But they could not imagine that one day, their grandchildren, following the example of the French winemakers, would collect these snails and cook very tasty. I am sharing with you one of these recipes, which I came up with for Alla Plachkova, co-owner of the - Prep time: 25 minutes
- Cook time: 10 minutes
- Serves: 4
- Difficulty: easy
- Course: appetizer
- Cookware: baking dish 20 cm, frying pan
- Cuisine: Bessarabia
Ingredients
- 200 g snail meat, cooked
- 100 g butter
- 1 whole garlic bulb, peeled, finely chopped
- 20 medium cup mushrooms, stems removed
- 100 ml dry white wine
- 100 ml cream
- 1 tbsp flour
- ¼ tbsp mirudya
- 50 g hard cheese, grated
- freshly ground pepper
- salt
Cooking method
Step 1
Heat oven to 175°C. Dry the snail meat with paper towels.
Step 2
In a small bowl mix cream, wine, salt, pepper, mirudya, and flour. Pour the sauce into a saucepan and stirring constantly bring to boil over medium heat. Reduce heat to low and cook sauce stirring constantly for about 10 minutes until thick and creamy. Remove from heat.
Step 3
Melt the butter in a large frying pan and lightly fry the garlic over medium heat. Add snail meat and mushrooms. Fry for about 5 minutes until mushroom are tender. Then add the sauce and stir. Cook for another 2-3 minutes.
Step 4
Using a spoon, put the mushrooms into a baking dish. Put a few snails in each mushroom cap. Pour the rest of the sauce into the dish. Sprinkle the mushrooms with grated cheese. Place in the oven and bake for about 10 minutes.
My tips and tricks:
You can cook snails without a baking dish. To do this, take a baguette, cut it in half lengthwise, take out the crumb so that you get “boats”. Fill them with filling and bake in the oven. Then there will be less dirty dishes, and you can eat on the go, like with a sandwich 🙂
Alla Plachkova’s wine recommendations:
I recommend white wine Chardonnay Kolonist as a pairing for snails. The taste of the wine is harmonious, rich, with pleasant citrus aftertaste. Aroma: fresh, with dominant notes of Duchess pear, light tones of oak, notes of grapefruit and white flowers. Serving temperature: from +10 to +12°С.
- 200 g snail meat, cooked
- 100 g butter
- 1 whole garlic bulb, peeled, finely chopped
- 20 medium cup mushrooms, stems removed
- 100 ml dry white wine
- 100 ml cream
- 1 tbsp flour
- ¼ tbsp mirudya
- 50 g hard cheese, grated
- freshly ground pepper
- salt
- Heat oven to 175°C. Dry the snail meat with paper towels.
- In a small bowl mix cream, wine, salt, pepper, mirudya, and flour. Pour the sauce into a saucepan and stirring constantly bring to boil over medium heat. Reduce heat to low and cook sauce stirring constantly for about 10 minutes until thick and creamy. Remove from heat.
- Melt the butter in a large frying pan and lightly fry the garlic over medium heat. Add snail meat and mushrooms. Fry for about 5 minutes until mushroom are tender. Then add the sauce and stir. Cook for another 2-3 minutes.
- Using a spoon, put the mushrooms into a baking dish. Put a few snails in each mushroom cap. Pour the rest of the sauce into the dish. Sprinkle the mushrooms with grated cheese. Place in the oven and bake for about 10 minutes.