EGM Redux

This is a simpler, and I'd argue tastier albeit a more rustic version than the Kaufmann classic, Escargots, Girolles and Mash. Thinking probably better as a tapa because it is very rich.

ready-made snails in persillade (frozen)

Joel Robuchon mash

Japanese mushrooms

minced garlic

chopped parsley

butter

EVOO

piment de l'espelette

ground pepper

maldon sea salt

1. heat the escargots according to package instructions
2. make the mash, adding hot milk now and then to keep warm and from thickening
3. saute mushrooms in a little butter and EVOO, make sure they brown, season with salt, pepper and piment
4. to serve, put a mound of mash in a bowl, spoon 2-3 snails on top of mash, arrange sauteed mushrooms around the mash so that it is encircled with mushrooms
5. alternatively for a pasta, put 2-3 tblsp of puree in a ramekin, with two snails max (even one if they are large and plump), with a few mushrooms on the sides