SNAILS WITH WILD MUSHROOM AND FRANGELICO CREAM SAUCE

16 Escargots (French Helix snails)
4 oz. Red wine
2 oz. Clarified butter
2 Shallots, peeled and diced
2 Garlic cloves, peeled and minced
4 Scallions, diced
1 Portabello mushroom cap, diced
4 Shitake mushroom caps, diced
4 oz. Veal stock
4 oz. Heavy cream
1 oz. Whole butter
2 oz. Frangelico liqueur
Stax Seasoning to taste
Fresh Parsley, chopped

In a pan simmer the snails in red wine for about ten minutes to tenderize them. In a hot pan with clarified butter, sauté the shallots, garlic and scallions with Stax Seasoning. Slice the portabello mushroom into julienned strips. Deglaze the sauté pan with Frangelico and reduce the heat. Add the portabello and shitake mushrooms to the pan and continue to sauté. Add the flour to the pan and top with Frangelico. Add the snails and red wine to the sautéed mixture and allow to simmer. Add the veal stock, and then add the heavy cream and butter. Garnish with the fresh parsley.