Fauxscargot Recipes

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TINA'S BEST OF SHOW FAUX ESCARGOT



Tina's Best of Show Faux Escargot image

Since my daughter developed an allergy to certain seafoods, I wanted to keep the flavor and drop the danger. Made this for Thanksgiving now I am requested by everyone to make it again for Christmas Eve. No prob here, I love this stuff!! Please excuse the date error on the picture, my error.

Provided by Tina Swain

Categories     Vegetable Appetizers

Number Of Ingredients 7

1 lb crimini or button mushrooms, large ones cut in half
2 Tbsp capers, rinsed and chopped
3-5 clove garlic, (depending on your taste) minced
2 Tbsp olive oil
3 Tbsp butter, cut in pieces
2 tsp fresh lemon juice
1/4 c flat leafed parsley, chopped

Steps:

  • 1. Toss mushrooms with cpaers, garlic, oil, and 1/8 teaspooon salt and 1/8 teaspoon black pepper. Place in shallow baking dish. Dot top with butter pieces.
  • 2. Roast in a 450 degree oven for 15-20 minutes, tossing ocassionally until mushrooms are tender.
  • 3. Remove and stir in lemon juice and garnish with parsley. Serve with crusty baugettes to sop up the yummy butter.

VEGETARIAN ESCARGOTS WITH PERSILLADE BUTTER



Vegetarian Escargots with Persillade Butter image

Daniel Boulud says, "Escargot is 50% butter." If you want a way to enjoy that foamy, nutty, herbal flavor without the snails, try using mushrooms. When cooked, they have a meaty, springy texture similar to escargots. Sizzle them in Persillade Butter with juicy tomato slices for a tasty, unique appetizer.

Provided by Daniel Boulud

Categories     appetizer

Time 45m

Yield 2 servings

Number Of Ingredients 13

12 tablespoons unsalted butter, cubed, at room temperature, 1½ sticks
4 cloves garlic, peeled and halved
2 shallots, peeled, trimmed, and roughly chopped
3 cups flat-leaf parsley, leaves only, loosely packed
1 bunch chives, finely chopped, about ¾ cup
1/4 cup almond flour
1 teaspoon Sea salt
1/2 teaspoon Freshly ground white pepper
1 pinch cayenne pepper
4 medium button mushrooms
4 medium cherry tomatoes
Persillade Butter
Baguette, for serving

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.

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