Escargot With Wild Mushrooms Food

EASY GARLIC ESCARGOTS

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.

ESCARGOTS WITH PERSILLADE BUTTER

Steps:

• Preheat oven to 475 degrees F. Prepare the Persillade Butter: In the bowl of a food processor, add butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne. Blend until bright green and uniformly combined, stopping to scrape the sides of the bowl and push down the parsley as needed. Makes 1 cup.
• To cool the butter: Place Persillade Butter on a square of plastic wrap. Roll into a log about the same diameter as the divots of the escargot dish; then wrap tightly, removing as much air as possible. Place in the refrigerator. (Persillade Butter can be stored in the refrigerator for up to 2 days and in the freezer for up to 1 month.)
• Escargots, part 1: Remove snails from the can and drain; discard the liquid. Escargot can be prepared with or without shells. With shells: Use a small spoon to push a snail into each shell; do not push too deeply, or the snails will be hard to retrieve. Without shells: Place one snail in each divot of an escargot dish.
• Escargots, part 2: Use an offset spatula to pack each snail shell with about 1 tablespoon of the Persillade Butter. Neatly level off the butter at the opening and place in the escargot dish, opening side up. (As the escargots bake, some of the butter will melt out of the shells and into the dish.)Without shells: It's best to use well-chilled Persillade Butter for escargots without shells. Unwrap the log of butter and slice about 1 tablespoon of butter per snail. Cover each snail with a slice of butter. Use a paring knife to trim away the top and bottom of each cherry tomato; then cut in half. Top each snail with a slice of cherry tomato. Place both escargot dishes on a rimmed baking sheet lined with parchment paper (for easy clean-up). Roast in the oven until butter is foaming, 8-10 minutes.
• Remove escargots from oven. Serve hot with escargot forks (optional) and baguette slices.

VEGETARIAN ESCARGOTS WITH PERSILLADE BUTTER

Steps:

• Preheat oven to 475 degrees F. Prepare the Persillade Butter: In the bowl of a food processor, add butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne. Blend until bright green and uniformly combined, stopping to scrape down the sides of the bowl and push down the parsley as needed. Makes 1 cup.
• Cool the butter: If you plan to use it immediately, transfer Persillade Butter to a bowl, place in the refrigerator, and chill for 15 minutes to allow the butter to set. If storing for later use, place Persillade Butter on a square of plastic wrap. Roll into a log about the same diameter as the divots of the escargot dish; then wrap tightly, removing as much air as possible. Place in the refrigerator. (Persillade Butter can be stored in the refrigerator for up to 2 days and in the freezer for up to 1 month.) While the butter is chilling, prepare the mushrooms and tomatoes.
• Vegetarian Escargots: Use a paper towel or clean dish cloth to wipe any dirt from the mushrooms. Cut off and discard the stems, then slice each mushroom in half. Place one mushroom half upright in each divot of the escargot baking dish. Slice each tomato in half, and place one in each divot along with the mushrooms. Nestle the remaining mushroom and tomato halves in the center of the dish.
• Place escargot dish on a rimmed baking sheet lined with parchment paper. Place a heaping teaspoon of Persillade Butter on top of each mushroom-tomato combo. Bake until butter is foamy and vegetables are cooked, 8-10 minutes.
• Remove from oven. Serve hot with baguette slices.

ESCARGOT MUSHROOMS

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.

FRENCH ESCARGOT-STUFFED MUSHROOMS

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!

ESCARGOT, IN THE SHELL WITH HERB BUTTER

Steps:

• Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside.
• In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper, until desired taste is achieved.
• When butter is at desired flavor, begin to scoop a small amount of herb butter in each shell of escargot. If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used.
• Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells. While the shells are in the fridge, set the oven to 350 degrees F.
• When the butter is solid in the shells, remove from fridge and transfer shells into an oven-safe pan. If possible, avoid placing shells on a sheet tray, as we want the snails to cook in the butter as much as possible. Cook snails for 15 minutes, max.
• Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.

BAKED ESCARGOT IN MUSHROOM CAPS

Steps:

• Preheat oven to 375 degrees.
• Stuff one escargot into each mushroom cap.
• Arrange caps on an escargot dish, one to each indentation.
• In a small sauté pan heat 1 tablespoon butter over medium-high heat.
• Cook shallots and garlic until softened and beginning to caramelize.
• Using a teaspoon drizzle shallot butter into each mushroom cap.
• Sprinkle with 1 tablespoon flat leaf parsley.
• Cover mushrooms with parmesan and gruyere.
• Bake for 20 minutes or until cheese is completely melted and browned in spots.
• Sprinkle with remaining parsley and grate fresh nutmeg over top.
• Serve immediately with slices of crusty baguette.

SAUTéED MUSHROOMS AND ESCARGOTS ON TOAST

Steps:

• Heat a large saucepan over medium heat. Add olive oil and the diced onion and shallot. Season with salt and pepper and cook until tender, 3-5 minutes.
• Add the minced garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes. Add escargots last 4 minutes,.
• Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes.
• Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon juice,basil and parsley; taste for seasoning. Bring to a simmer and serve on toast immediately.

ESCARGOT STUFFED MUSHROOMS

Steps:

• Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes.
• Stuff each mushroom with 1/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter.
• Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
• Pre heat oven to 375F Bake for 15-20 minutes Serve with warm crisp rolls.