2 oz butter
1 Tbs. garlic, minced
3 Tbs. onion, minced
1 lb fresh Hawaiian Escargot (farm-raised locally), braised
1/4 lb Oyster mushrooms
1/4 lb Shiitake mushrooms
3 cups cream
salt to taste
Braise escargot for 2.5 hours, until tender. Chop and set aside. In a hot wok, combine butter, minced garlic and minced onions and cook until onions are slightly transparent. Then add braised escargot,
oyster mushrooms and shiitake mushrooms. Add cream and reduce liquid until almost gravy-like in texture.
Option: serve hot escargot stew in a cooked pastry bowl.