Baked Escargot In Mushroom Caps Recipes

ESCARGOT MUSHROOMS

Steps:

• Over medium heat in a medium saucepan, heat butter and garlic. Place the snails in the saucepan and slowly cook until tender, about 5 minutes.
• Remove and discard mushroom stems. Fill the mushroom caps with 1/2 teaspoon melted butter with garlic from the saucepan. Microwave 2 to 3 minutes. Insert the snails in the mushroom caps. Microwave another 3 minutes.

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.

ESCARGOT STUFFED MUSHROOM CAPS

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.

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.

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!