Champignons De Paris Stuffed With Escargot Garlic Parsley And Almonds Recipes

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FRICASSEE OF CHAMPIGNON DE PARIS IN WONTONS



Fricassee of Champignon de Paris in Wontons image

Provided by Food Network

Categories     main-dish

Time 50m

Yield approximately 1 quart

Number Of Ingredients 11

1 (2-ounce) package dried porcini mushrooms
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
8 ounces Vidalia onion, diced
3 cloves garlic, minced
1 small Thai bird chile
Sea salt and pepper
1/2 pound white mushrooms, sliced
1 bunch flat leaf Italian parsley, chopped
1 package wonton skins
1/2 pound cherry or grape tomatoes
Lemon juice

Steps:

  • Soften the dried mushrooms in hot water for about 15 minutes.
  • Meanwhile, preheat saucepan, and 2 tablespoons of the olive oil, onion, garlic, and Thai pepper. Season with the sea salt, and cook for 5 minutes.
  • Drain the mushrooms, squeeze dry, and mince finely. Strain the liquid into the pan with the vegetables. Add the minced mushrooms, sliced white mushrooms, and chopped parsley to the pan. Stir well and simmer for 15 to 20 minutes over low heat, or until soft and almost dry.
  • To make the raviolis, use 2 wonton wrappers for each ravioli. Place a spoonful of mushroom mixture in the center of 1 wrapper. Brush the edges with a small amount of water and place a second wonton on top, pinching edges closed. Repeat with remaining ingredients.
  • Add ravioli to boiling, salted water and cook for about 8 minutes.
  • To make the sauce, quarter the tomatoes and saute in a small skillet with 1 tablespoon olive oil and season with salt and pepper.
  • Drain the ravioli and plate on a large dish. Top with the tomato sauce and dress with the remaining olive oil and season with salt, pepper, and a few drops of lemon juice.

ESCARGOTS BOURGUIGNONNE



Escargots Bourguignonne image

Make and share this Escargots Bourguignonne recipe from Food.com.

Provided by annconnolly

Categories     < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup butter (1 stick)
1 teaspoon shallot, chopped
1 teaspoon parsley, chopped
1 1/2 teaspoons garlic, minced
1 lemon, juice of
1 dash Worcestershire sauce
1 dash Tabasco sauce
salt and pepper
1 tablespoon Pernod
escargot, drained and rinsed
dry white wine
snail shells, for serving

Steps:

  • In a bowl cream together the butter, shallots, parsley, garlic, lemon.
  • juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
  • Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
  • Drain them.
  • Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
  • Place the shells in an oven-proof serving.
  • pan and bake them at 450 degrees F. until the butter begins to sizzle.
  • Just before serving, sprinkle each escargot with a little dry white wine.

Nutrition Facts : Calories 208.7, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 165.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 0.4

JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)



Julia Child's Stuffed Mushrooms (Champignons Farci) image

I am copying this from a first edition French Chef cookbook. My boxer ate the cover because the latent smells were so delicious. I have served these many time to total acclaim. Yes, there are many steps, but the end result is worth it!

Provided by davinandkennard

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

12 large mushrooms
7 tablespoons butter
2 tablespoons minced shallots
1/2 tablespoon flour
1/2 cup heavy cream
3 tablespoons minced parsley
1/4 cup grated swiss cheese

Steps:

  • Remove the stems and reserve.
  • Wash and dry the caps and bush with melted butter.
  • Arrange hollow side up in a baking dish.
  • Season with salt and pepper to taste.
  • Wash and dry the stems.
  • By handfuls twist in a corner of a clean towel to extract as much juice as possible.
  • Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
  • Lower the heat and add the flour. Stir for a minute or two until thickened.
  • Stir in the cream and cook until thickened.
  • Stir in the parsley and seasonings.
  • Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
  • Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.

Nutrition Facts : Calories 219.9, Fat 22.2, SaturatedFat 13.9, Cholesterol 66.9, Sodium 115.4, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 3.4

EASY GARLIC ESCARGOTS



Easy Garlic Escargots image

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

1 (7 ounce) can escargots, drained
6 tablespoons butter
1 clove garlic, minced
20 mushrooms, stems removed
⅓ cup white wine
⅓ cup cream
1 tablespoon all-purpose flour
1 pinch ground black pepper to taste
¼ teaspoon dried tarragon
¼ cup grated Parmesan cheese

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

ESCARGOTS AUX CHAMPIGNONS



Escargots Aux Champignons image

This is from the menu of the Court of Two Sisters, a charming restaurant on Royal Street in the French Quarter of New Orleans. In the same location, two sisters really did run a shop from 1886 until they died within 2 months of each other in 1924. The property has been operated as a restaurant since 1963.

Provided by Chef Kate

Categories     Creole

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

12 tablespoons butter, unsalted, softened
1 teaspoon green onion, minced
2 garlic cloves, minced
1 teaspoon parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon heavy cream
1 tablespoon dry vermouth
24 mushroom caps
24 snails, rinsed and drained

Steps:

  • Pre-heat the broiler.
  • Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
  • Remove the stems from the mushrooms caps (reserve for other use).
  • Stuff each mushroom cap with a snail.
  • Cover each snail with a spoonful of the butter mixture.
  • Broil stuffed mushrooms for six to eight minutes.

Nutrition Facts : Calories 229.8, Fat 24.2, SaturatedFat 15.2, Cholesterol 64.5, Sodium 362.3, Carbohydrate 2.8, Fiber 0.8, Sugar 1.2, Protein 2.6

ESCARGOT WITH WILD MUSHROOMS



Escargot with Wild Mushrooms image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings as an appetizer, 2

Number Of Ingredients 15

1 shallot, chopped, plus 1 shallot chopped
1 tablespoon butter, plus 1 tablespoon, plus 2 tablespoons
1 cup sliced oyster mushrooms
1 cup sliced morels
1 cup sliced shiitakes
20 jumbo snails, poached in lightly salted water and removed from their shells
1 tablespoon sliced garlic
1/2 cup Cognac
2 cups Cabernet Sauvignon
1 bay leaf
2 sprigs thyme
1 cup veal stock
1 drop truffle oil
1 cup chopped chives
Salt and freshly ground black pepper

Steps:

  • Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
  • In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
  • After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

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  • Preheat the oven to 375°F. Line a baking sheet with a sheet of foil. Drizzle olive oil all over. Use a paper towel to gently scrape off any dirt from the mushrooms. Then use a sharp knife to hollow the mushrooms, removing their stems and cores.
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