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.

Reviews & Comments 1

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  • chuckieb 3 years ago
    What a fun recipe RJ! My hubby LOVES Escargot and mushrooms so this one's gonna be a winner. Bookmarked to try! Thx.
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