Escargot In Mushroom Caps
From elgourmand2 8 years ago
- 30 Min. to make
- Serves 4
Back in the day, we used to serve snails in the shell with tons of garlic butter stuffed inside and broiled. A pain in the bum. These days, they have those neat little escargot serving dishes. Escargot are also served in little pastry cups and in mushroom caps. Read more I grow mushrooms and love the flavor combo of mushrooms and escargot. I adapted this recipe from one posted here by notyourmomma a few years back. I’ll use large, home harvested snails but give the recipe using canned. If you can’t get decent sized snails in a can, use two per cap. I got tired of preparing escargot and tasting nothing but garlic so I’ve cut the amount of garlic that would normally be used in this recipe by half but add more if you like. See less
Ingredients
- • 1 stick of unsalted butter, softened. shopping list
- • 2 tsp. fresh garlic, minced very fine. More if you like. shopping list
- • 1 tsp. dried basil. shopping list
- • 1 Tbs. dry white wine or vermouth. shopping list
- • 1-2 Tbs. very finely chopped fresh parsley. shopping list
- • 2-3 shallots, finely chopped. shopping list
- • A pinch of finely chopped Rosemary; optional. shopping list
- • Salt & FG pepper to taste. shopping list
- For the Escargot: shopping list
- • 1 full recipe of garlic butter, as above or your own concoction. shopping list
- • 1 can of snails, drained and rinsed/dried; 24 count medium/large. shopping list
- • 24 Portobello mushroom caps, stems removed and chopped. Any decent size mushroom will work. I use oyster as that’s what I grow. shopping list
- • 2 Tbs. of olive oil-divided. shopping list
- • 1/3 cup of grated parmesan cheese. shopping list
- • 1/4 cup of dry vermouth or very dry sherry. shopping list
How to make it
- For the Garlic Butter:
- 1. Soften the butter.
- 2. Slice, mince, chop, etc.
- 3. Combine all ingredients and blend well. Set aside.
- For the Escargot:
- 1. In a heavy bottom oven proof skillet, heat one Tbs. of olive oil with one Tbs. of softened garlic butter.
- 2. Take the stems you have chopped and sauté quickly until all water is released and they are cooked.
- 3. Briefly heat the snails in the butter/oil/stem mixture. Just to flavor the snail a little bit before it is smothered in more garlic butter.
- 4. Remove from the pan and cool to room temp.
- 5. Add mushroom caps to the skillet and cook briefly on each side.
- 6. Cook them until only half way done. You will finish them in the broiler.
- 7. In a small bowl, mix one to two tsp. of olive oil to some minced parsley and all of the parmesan cheese. This is your topping.
- 8. Turn off the heat, turn mushroom cap side down in the skillet and fill each cap with one seasoned escargot with a little bit of the chopped stems.
- 9. Top each cap with a generous dollop of softened garlic butter.
- 10. I mound it and seal the snail in the cup of the mushroom and make a flat top dome.
- 11. Top each stuffed mushroom cap with your parsley parmesan mixture.
- 12. Add a little bit of sherry or vermouth to the bottom of the pan to steam the aroma around the mushrooms and help with the final cooking.
- 13. Preheat your broiler and broil the snails until hot and bubbly and the cheese mixture browns.
- 14. Serve with barely toasted baguettes and pan juices, 4 escargot per person for an appetizer.
- Add a nice green/mixed salad and a bit of buttered pasta, serve 8 escargot per person and you have a light supper.
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