EASY GARLIC ESCARGOTS
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
Provided by CraZee A
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g
FRENCH ESCARGOT-STUFFED MUSHROOMS
This easy escargot-stuffed mushrooms recipe makes a wonderful appetizer to pop in the oven at the last minute while still creating an impressive dish.
Provided by Rebecca Franklin
Categories Appetizer
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Mix together the 6 tablespoons of softened butter with the shallots, garlic, celery, parsley, salt, and pepper.
- Place a small spoonful of herb butter and a snail in each mushroom cap, then brush the exterior of the mushroom with a bit of the herb butter.
- Arrange the mushrooms in a shallow baking dish.
- Bake them for 15 minutes and serve hot. Enjoy!
Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Cholesterol 49 mg, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, Sodium 207 mg, Sugar 1 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
ESCARGOT MUSHROOMS
Escargot is absolutely a "French" thing. It is one of the most impressive preparations you can offer as an appetizer course. It is really not that difficult to make. Serving in mushroom caps will be a good introduction to eating escargot,....as some are squeamish about trying them. Escargot are fairly affordable in the can. I...
Provided by Garrison Wayne
Categories Other Appetizers
Time 2h15m
Number Of Ingredients 22
Steps:
- 1. In a small bowl, mix all the ingredients for the herb butter and set aside or make ahead and refrigerate a day ahead. Soften at room temperature before using.
- 2. Drain the escargots from the can and rinse well. Place the escargots and the remaining escargot ingredients in the top of a double boiler and simmer (very, very gently), covered, for 90 minutes. Cool. Drain. Discard the stock and other solids, saving only the escargots.
- 3. Clean the mushrooms and remove stems. Pat dry with a paper towel. Arrange in a shallow gratin dish which is well buttered.
- 4. Spoon a bit of the herb butter in the center of each mushroom. Place 1 escargot in each mushroom. Add more butter on top of the escargot. Sprig some cheese on top of each stuffed mushroom. Sprinkle some additional chopped parsley atop. Add some cranks of freshly ground pepper. Note: you will have some herb butter left over. Use it for some garlic toasts. Additional note: you may assemble this dish 4-6 hours ahead. Cover with wax paper and foil and keep refrigerated. Remove from fridge 1 hour before baking uncovered.
- 5. Bake the gratin in a 400 degree oven for 14-16 minutes. Serve hot with bread.
BIG JOHN'S BAKED ESCARGOT
Make and share this Big John's Baked Escargot recipe from Food.com.
Provided by Big John
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse escargot in a colander in order to remove any sand and set aside.
- Grind spices together in a mortar until fine.
- Clean mushrooms and completely remove stems, making sure to create a place for escargot.
- Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
- Remove from heat and place mushroom caps on escargot dishes stem side up.
- Heat oven to 350 degrees F.
- Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
- Cook over medium heat for 3 minutes.
- Place one escargot on each mushroom cap.
- Spoon butter mixture over escargots and sprinkle with parmesan.
- Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
- Use bread for cleaning up the sauce.
Nutrition Facts : Calories 448.1, Fat 21.6, SaturatedFat 12.3, Cholesterol 67, Sodium 865.2, Carbohydrate 44.8, Fiber 3.5, Sugar 2.1, Protein 19.9
ESCARGOT STUFFED MUSHROOM CAPS
The flavours here are complex. Very mild tasting. This is a wonderful addition to a wine & cheese party. But they are equally at home while tailgating!
Provided by Axe1678
Categories Vegetable
Time 35m
Yield 6-12 serving(s)
Number Of Ingredients 3
Steps:
- Wash mushrooms and remove stems (I put the stems in salads or sauté them for steaks, etc).
- Line a baking sheet with aluminum foil and lightly oil the foil (I use an oil sprayer).
- Arrange the mushroom caps tightly together,hollow side up on the foil.
- Stuff each cap with the escargot. Some caps will be able to hold more than one.
- Cover everything with the shredded cheese.
- Bake at 325 for approx 20 minute or until the cheese has fully melted and the mushrooms and escargot are completely heated through. (The less time you cook these the juicier they are, so I tend to cook them a bit longer).
- Enjoy! Think about the subtleties in the taste when you try your first ones.
Nutrition Facts : Calories 202.3, Fat 13.3, SaturatedFat 8.1, Cholesterol 56.2, Sodium 262.5, Carbohydrate 4.2, Fiber 0.9, Sugar 1.7, Protein 17.6
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