Snails and mushrooms
The first time I tried to make this platter of “snails and mushrooms,” I admit, it didn’t turn out quite as I had imagined. It was right before Children’s Day, and I found myself in a mess—some egg yolks broke, and I added too much filling to the mushrooms, causing them to topple over. You know how it is… when you think what you see online or from others looks easy, but once you step into the kitchen, you end up with shattered eggs and cucumbers that refuse to stand in line. But I persevered, laughed at the disaster, and now, if I close my eyes, I know exactly how much to fill and how to arrange them. Plus, the kids love it—it’s a thrill to eat “insects” and “weeds,” and they won’t leave the table.
Let me give you a brief overview of how long it takes and what to expect. I usually spend about an hour and a half, including washing, boiling, cutting, scooping, chatting with my little one, and cleaning up. If you move quickly and have helpers, you can do it in 60 minutes, but don’t stress. The quantities below are enough to easily make a good platter, meaning about 12 mushroom pieces and 12 snails—enough for 6-8 people as an appetizer, unless all the kids are in a joking mood. Is it hard? Not really, but it’s not something for lazy days either. I’d say it’s a fun level, with a bit of a challenge, but nothing like rocket science.
I’ve made this combination for birthdays, Sunday dinners, and even when I had some leftover cheese or eggs and didn’t feel like cooking “seriously.” But the main reason I keep coming back to this recipe is that it delights the little ones, and even adults find it uplifting. Plus, let’s be honest, they look great—you can’t help but feel a bit proud when you take a picture. Also, it works for any occasion when you want something without much meat or need to whip up something quickly with what you have in the fridge.
For the mushrooms, you’ll need: 12 eggs (try to get them as uniform as possible for a better appearance), 12 medium tomatoes (not too soft, so they don’t disintegrate when you scoop them out—I find large cherry or plum tomatoes work well), about 500g chicken liver (this gives the flavor and makes the filling creamy; don’t try other liver, as it might be too strong), 100g butter (not margarine, and not straight from the fridge—make sure it’s soft), one small onion (I use a white one so it doesn’t darken the color too much), two cloves of garlic (yes, no more, or it gets too intense), a handful of fresh dill (fresh is great, but dried works too), salt and pepper to taste.
For the snails: 12 square slices of Prague ham (I’ve tried with pressed ham, but I didn’t like it—it’s too bland), 12 pickled cucumbers (I use medium to small ones from a jar, not too sour, as it bothers the kids), 250g creamy cottage cheese (not dry; if you only have low-fat, add a splash of sour cream), 100g soft butter (again, soft, not hard), 50g grated cheese (this binds and adds flavor, so don’t skip it), dill, salt, and pepper (not too much, so it doesn’t overpower the cheese), toothpicks for assembly, and a little something for eyes or antennae (some use parsley, I’ve added small pieces of bell pepper for color), cloves for eyes (can be omitted if there are small kids around, to avoid choking hazards).
Lastly, for decoration, a bed of shredded lettuce to resemble “grass.” This makes the platter look magical, trust me. Optionally, a bit of melted cheese to create dots on the mushrooms, but I confess, sometimes I just leave them plain.
Alright, let me tell you how I proceed, with all my mishaps and adjustments:
1. I boil the eggs hard for about 10-12 minutes, cool them quickly under running water, then peel them carefully so they don’t break (if any crack, I save the prettiest ones for the mushrooms, and the rest are eaten by my little one).
2. I cut each egg in half horizontally to have two halves with flat ends (don’t cut them lengthwise, as they won’t look like mushrooms).
3. I wash the tomatoes and cut them in half, scooping out the insides with a small spoon (be careful not to puncture the skin). I let them drain upside down so the “mushroom” doesn’t turn watery when assembling.
4. I make the filling: I put the soft butter in a pan, sauté the finely chopped onion on low heat until it softens but doesn’t color, then add the chopped garlic. Immediately, I toss in the chicken liver cut into small pieces, stirring to prevent sticking, and cook for about 7-8 minutes until it’s done (no blood, but not too dry).
5. I remove the liver from the pan, let it cool a bit, then put it in a blender (or food processor, or use an immersion blender if you don’t have anything else). I add the boiled yolks from the eggs and blend until it’s creamy—if it’s too thick, I add a splash of butter or even a teaspoon of sour cream if I have it handy.
6. I add chopped dill, salt, and pepper to taste, mix gently, and let it chill for about 10-15 minutes to firm up a bit.
7. For assembly: with a teaspoon, I fill the egg white halves with the liver mixture, making sure they’re nicely rounded but not overflowing (otherwise, the tomato won’t sit on them). I do the same with the tomato halves, but don’t overfill them, or everything will fall apart when lifting onto the platter.
8. I stick a half tomato on top of the filling in the egg to resemble the mushroom’s cap. If you want to make dots, take a toothpick and paint a few spots on the tomato skin with melted cheese or cream cheese.
9. For the snails, I first cut each cucumber lengthwise in half. I let them drain on paper towels, or they’ll make everything soggy.
10. In a bowl, I mash the cottage cheese with the soft butter, grated cheese, and dill (don’t use all the dill, save some for decoration if you want), add salt and pepper, and mix until it’s a spreadable cream.
11. I cut each slice of ham in half diagonally to create two triangles (or rectangles, depending on how the ham is sliced).
12. I spread each piece of ham with the cheese mixture, roll it as tightly as I can (so it doesn’t fall apart), and place them on a platter to chill for 10 minutes to hold their shape.
13. I take a cucumber, make a small cut where I’ll place the ham roll, so it doesn’t slip. I position the ham roll like a shell and secure everything with a toothpick.
14. For “antennae,” either break toothpicks into thin pieces or insert parsley sprigs or thin sticks of carrot/bell pepper. For eyes, if you want, you can insert a small clove as an eye, but be careful, it’s not edible, so remove it before serving if you have small children.
Finally, on the platter, I place a layer of finely shredded lettuce to create a “garden” look. Honestly, the kids can’t wait to “pick” them. If you’re feeling fancy, sprinkle some sesame seeds here and there or add a few sprigs of dill for “tall grass.”
Tips, Variations, and Serving Ideas
Useful Tips
Don’t use very fresh eggs, as they’re hard to peel and you’ll end up with incomplete halves. Better to use eggs that have been in the fridge for a week.
Don’t skip the cooling step for the filling ingredients—otherwise, the liver paste will soften and ooze out of the eggs. If you don’t have a food processor/blender, you can chop everything finely and mash it with a fork, but it will be more rustic.
When choosing tomatoes, avoid overly ripe ones, as they’ll crush when scooping. It’s better to get slightly firmer ones, even if they’re a bit tangy.
Be careful with cucumbers for the snails—if they’re too sour, dilute the brine with water and let them drain, otherwise, no one likes them if they’re too strong in flavor.
Cloves for eyes—if you have small children or sensitive guests, it’s better to skip them or use them just for decoration, but make it clear that they’re not for eating.
Substitutions and Adaptations
You can replace chicken liver with a mushroom paste or even flavored tofu if you want a meatless or vegan option (but then you’ll miss out on the classic flavor, so adjust the spices).
Cottage cheese can be swapped with ricotta or lactose-free cream cheese for those with dietary restrictions. The cheese can be replaced with plant-based cheese or even vegan cheese if you find something tasty.
For gluten-free, be careful with the Prague ham—read the label, as it sometimes contains flour. You can find clean options in larger stores.
Don’t want eggs? Make the “mushrooms” from halves of mozzarella and tomatoes filled with cream cheese and herbs. They won’t hold up as well, but they work for an egg-free party.
Variations
For the liver filling, you can add a splash of cognac or a drop of Dijon mustard if you’re making them just for adults—it adds a nice touch, but it’s better not to for kids.
For the snail shell, sometimes I replace the ham with thin slices of grilled zucchini for a lighter or vegetarian option. They don’t hold up quite as well, but the flavor is interesting.
I sometimes decorate with grated carrots, thin slices of radish, or even cress (salad). Anything that looks like “spring weeds” works.
Serving Ideas
I always arrange them on a platter with greens underneath, so they don’t sit directly on the plate, making it look more cheerful. They pair well with simple tartines, appetizer cake, or small meatballs.
For drinks, the kids get lemonade, and for adults… I’d say a glass of prosecco or a cold blonde beer works well. They also go nicely with a white wine snack if we’re having fun.
If you want a complete menu, serve them as a starter at a buffet with cold salads and a light warm main dish—like roasted chicken or gratin potatoes.
Frequently Asked Questions
Can I make the liver paste with other organs?
I’ve tried it with pork and beef liver, but I didn’t like it—it’s too intense and bitter. Maybe only combined with chicken liver, but be careful with the spices so the heavy flavor doesn’t dominate.
Can they be made a day in advance?
Yes, but assemble them only a few hours before serving, or the tomatoes will release water and the eggs will soften. You can prepare the fillings the night before, keep them in the fridge, and do the assembly on the day of the party.
What can I replace the butter with?
If you want a lighter option, you can use a bit of cream cheese or even Greek yogurt for the cheese paste, and for the liver, you can use olive oil (but it will change the flavor).
Can I freeze the liver paste?
Technically, yes, but it’s not worth it—after thawing, the texture is crumbly and watery. It’s better to make it fresh or at least 1-2 days in advance and keep it chilled.
Is the clove safe for small children?
I don’t recommend it, as I mentioned earlier—it can be accidentally swallowed, which isn’t okay. Use olive pieces, peppercorns (for adults), or nothing at all.
What kind of cucumbers are best to use?
I suggest pickled cucumbers in vinegar, but not too sour. Those pickled in brine are too salty and release water, especially if left for a long time. Taste from the jar before using.
Can I make a dairy-free version?
Yes, but you’ll need vegan cheese and plant-based butter—they can be found in larger stores. But I repeat, with small children, be careful with what kind of substitutes you use, as some have strange flavors or oily textures.
Nutritional Values
It’s not dessert, but it’s not a salad either. Approximately, for one serving (one snail + one mushroom), you have about 140-160 calories, depending on how much butter and cheese you use in the fillings. Chicken liver is a good source of protein and iron (about 6-7g protein per serving), and the egg adds more protein. The cheese and butter contribute a bit to the fats (sometimes quite a lot if you’re not careful). Carbohydrates are low—tomato, cucumber, the rest is protein and fat. It’s not low-fat, but it’s quite nutritious and filling; you won’t be rushing for bread. If you want to reduce calories, cut back on the butter and add more greens.
How to Store and Reheat
To store, keep it in the fridge, well covered (in a container or with foil)—it lasts without problems for 24 hours, a maximum of 36 if it hasn’t mixed with the salad (which will get soggy and change the flavor). After taking them out of the fridge, let them sit at room temperature for at least 20 minutes so the fillings aren’t hard. Don’t heat them in the microwave; they don’t belong there, the fillings will separate, and the eggs will crack.
If you have leftovers after the meal, it’s better to eat them cold the next day for breakfast or turn them into a sandwich—but don’t keep them for longer than that. The snails without salad hold up better, but still not more than 2 days. I’ve never had any issues; usually, they disappear from the platter before you can say “little one.”
Mushrooms: The eggs are hard-boiled, peeled, and cut in half horizontally; the same goes for the tomatoes, which we hollow out. We remove the boiled yolks and mash them with a fork. We sauté the finely chopped onion and garlic in butter, then add the chicken livers; we keep them on the heat until well browned, then we make a paste and let it cool. We mix the liver composition with the mashed yolks and season with salt, pepper, and dill. We start forming the mushrooms: we fill the eggs and tomatoes with the liver paste and join them together. We decorate the tomato with dots of melted cheese. Snails: We cut the cucumbers in half lengthwise and let them drain a bit. We prepare a cheese cream from butter, cottage cheese, cheese, and dill. We cut the slices of ham in half and start making the snail shells: we spread each slice of ham with cheese paste and roll it tightly. For assembling the snails, we slightly cut the cucumber part where the shell will go and secure it with a toothpick. The antennae of the snails are made from toothpicks or parsley stems, and the eyes from cloves.
To make it look as natural as possible, we made the garden from strips of finely chopped lettuce.
Ingredients: Mushrooms: 12 eggs, medium-sized marine tomatoes 12 pcs, chicken liver 500g, butter 100g, 1 small onion and 2 cloves of garlic, dill, salt and pepper. Snails: 12 square slices of Prague ham, 12 pickled cucumbers, 250g of fatty cow cheese, 50g of grated cheese, butter 100g, dill, salt and pepper, toothpicks for antennas and cloves for eyes.
Tags: appetizer roll festive appetizers christmas recipes easter recipes
