Escargot In Mushroom CapsFrom notyourmomma 9 years ago
- 1 full recipe of garlic butter (made with white wine and parsley, tons of garlic) softened to room temperature (posted) shopping list
- 1 can of snails, drained and rinsed/dried shopping list
- 24 white button mushroom caps, stems removed and chopped. shopping list
- 2 tbsp. of olive oil-divided use shopping list
- 1/3 cup of grated parmesan cheese shopping list
- 1/3 cup of fresh bread crumbs shopping list
- 1/4 cup of dry vermouth or very dry sherry shopping list
- Slices of barely toasted baguettes, count on two or three per person shopping list
How to make it
- 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.
The Cooknotyourmomma South St. Petersburg, FL
The Rating5 people
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 :-)hoosiermom68 in Merrillville loved it
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 haven...moredivaliscious in Dutchess County loved it
Seriously, this was the best recipe for escargot that I have ever had including from restaurants!!! I had to tweak mine a little bit because I didn't make the garlic butter recipe first. I improvised with the butter and added 1 shallot, 3 garlic clov...morensomniak6 in Lancaster loved it