Snails with potatoes, bacon, and mushrooms
2 large potatoes
8 thin rashers smoked bacon or pancetta
200g fresh chanterelles, oyster mushrooms, or others
4 shallots, peeled and finely chopped
Extra virgin olive oil
Freshly ground black pepper
2 cloves garlic, peeled and crushed
2 t parsley finely chopped
1 can of 24 snails drained
Wine, Vermouth, or stock
Scrub and halve the potatoes and hollow out to make a nice bowl.
Par-boil the potatoes and grill the bacon until crisp. Slice the
mushrooms. Gently fry the shallots in olive oil until soft and
stir in the mushrooms. While cooking, brush the potatoes with
olive oil and roast until golden and tender.
Season the mushroom mixture, and add the garlic, most of the parsley
and the snails. Cook for five minutes or so, adding a dash of wine
or vermouth or, if you want more juice, stock.
Place the potatoes on plates, with or without salad leaves, spoon
the snails and mushrooms into the potatoes, add gravy around them
and top with bacon and remaining parsley. Serve.