Wash and dry the mushrooms. Chop the garlic and shallot.
In a skillet sauté garlic and shallots without browning. Add mushrooms and butter and cook gently over low heat.
Stir in the white wine and let reduce almost dry, add the snails and the veal stock. Heat over medium heat and add the cream. Simmer on low heat.
Cut the slices of diced bread, fry in a pan with a little oil. Color slightly and reserve on paper towels.
Chop the chives and stir in snails. Adjust seasoning and draw in fondue pots, hot sprinkle with croutons and serve immediately.
Recipe Mr Guggenbuhl - Restaurant "La Taverne Alsacienne"
Excerpt from the magazine "Passion Vin", Autumn 2015. Photo: JL Syren.
Light and harmonious.
Intense and spicy.