Recipe

Escargot In Mushroom Caps Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 1 year, 3 months ago Back in the day, we used to serve the snails in the shell with tons of garlic butter stuffed inside and broiled. Considering the shape of the shell and the difficulty in cleaning them for reuse, I adapted my recipe to include mushroom caps. (My ne... More Prep:20m Cook:10m Servings:6	Notyourmomm
	snails broiled mushroom caps bread crumbs parmesan cheese garlic garlic

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Ingredients

1 full recipe of Garlic Butter (made with white wine and parsley, tons of garlic) softened to room temperature (posted)

1 can of snails, drained and rinsed/dried

24 white button mushroom caps, stems removed and chopped.

2 tbsp. of olive oil-divided use

1/3 cup of grated parmesan cheese

1/3 cup of fresh bread crumbs

1/4 cup of dry vermouth or very dry sherry

Slices of barely toasted baguettes, count on two or three per person

Directions

In a heavy bottom oven proof skillet, heat one tablespoon of olive oil with one tablespoon of softened garlic butter.

Take the stems you have chopped and saute quickly until all water is released and they are cooked.

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.

Pull out of the pan and cool to room temp.

Add mushroom caps to the skillet and cook briefly on each side.

Cook them until only half way done. You will finish them in the broiler.

In a small bowl, mix one to two tsp. of olive oil to bread crumbs, add some minced parsley and all of the parmesan cheese. This is your topping.

Off the heat, turn mushroms cap side down in the skillet and fill each cap with one seasoned escargot with a little bit of the chopped stems.

Top each cap with a generous dollop of softened garlic butter.

I mound it and seal the snail in the cup of the mushroom and make a flat top dome.

Top each stuffed mushroom cap with your parsley crumb parmesan mixture.

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.

Preheat your broiler and broil the snails until hot and bubbly and the cheese/crumb mixture browns.

Serve with toast and pan juices, 4 per person for an appetizer.

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Comments

linebb956 1 year, 3 months ago said:
I tried these when I was a kid, thought they tasted like dirt, or like my grandma's basement smelled, but as we age... our taste change.. so going to give it another try. My luck I will like and they are expensive! LOL
Besides your trying my bacon on shrimp recipe!

notyourmomma 1 year, 3 months ago said:
Our favorite scene in a movie is one of the Ashley twins spitting out an escargot, we laugh at her expression; it is so funny. My daughter loves garlic snails in mushroom caps. Something to be said about a kid whose momma worked long hot hours as a prep cook. She will eat anything except a beet. Now those taste like dirt to her!

thegoldminer 1 year, 3 months ago said:
Your a brat for posting this. Now I have to go get canned snails. Love escargot. Thanks JJ. For your daughter, buy Schilling Vegetable Supreme and buy canned pickle beets. Lay the beets out on a plate and sprinkle the seasoning. This seasoning is so good. Use it one cauliflower, broccoli, fish, and just great on chicken breasts microwaved. Another OMG, that seasoning smells and tastes so good on the chicken. See you got me going!

eeks 7 months, 3 weeks ago said:
Very good recipe...will work very well with my dinner party next week...great appetizer!! along with some nice chardonnay or white zin!!

2114ronaldk 7 months, 2 weeks ago said:
Whar a great idea! I, too, hate the job of cleaning the used shells. I'm on my way to the store for a can of snails.

hoosiermom68 7 months, 2 weeks ago said:
Ooh-these sounds heavenly,I just hope I can find the canned snails somewhere in my area.Escargot is something everyone should at least try once-they are delicious.Thanks 4 sharing your great recipe-I cannot wait to make these :-)

divaliscious 6 months, 3 weeks ago said:
Luv it - if only my fellow ate snails - oh well more for me then...this recipe sounds fantastic.. I have had something very close to this in restaurants which were then put in a baked puff pastry - yes it was heaven, I am sorry I left....rofl I havent had snails for at least a year which is wayyyyy too long..

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