Escargot Mushrooms Recipes

ESCARGOT WITH WILD MUSHROOMS

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.

ESCARGOT WITH WILD MUSHROOMS

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.

MUSHROOM AND ESCARGOT SOUP

Steps:

• Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes.
• In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth. Remove from heat and gradually stir in the milk and cream. Return to medium heat and cook stirring constantly, until thickened. Season with salt and pepper. Stir mushroom-chicken stock into sauce.
• In a small frypan heat the remaining two tablespoons butter and add escargot, garlic, parsley and green onion, sauté for 2 minutes. Add to soup along with wine.

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.

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.

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.

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.

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.