Escargot Mushrooms

TheOrganizedChef avatar
By Garrison Wayne
from La Quinta, CA

Escargot is absolutely a "French" thing. It is one of the most impressive preparations you can offer as an appetizer course. It is really not that difficult to make. Serving in mushroom caps will be a good introduction to eating escargot,....as some are squeamish about trying them. Escargot are fairly affordable in the can. I purchase mine at World Market. I think I paid about $5.99 for the 15 count can. The can serves 4-6 people. I truly love this dish. I will definitely have to keep a can of escargot in the pantry at all times. I hope you love these too!

serves 4-6
prep time 2 Hr
cook time 15 Min
method Bake

Ingredients

  • FOR THE HERBED BUTTER
  •   1 stick
    butter, unsalted, softened
  •   1/8 tsp
    salt
  •   1/8 tsp
    pepper
  •   2 Tbsp
    parsley, chopped
  •   2 clove
    garlic, crushed
  •   2 tsp
    cognac brandy
  • FOR THE ESCARGOT
  •   1 can(s)
    escargot (15 count)
  •   1 c
    vegetable stock, not low sodium
  •   1/4 c
    dry white wine
  •   6-7
    peppercorns, whole black
  •   4-5
    juniper berries
  •   1
    small piece bay leaf
  •   1 clove
    garlic, peeled
  •   1/4 medium
    onion
  • FOR THE MUSHROOMS
  •   15 large
    brown mushrooms,stems removed
  • FOR THE GARNISH/TOPPING
  •   1 oz
    pecorino romano cheese, grated
  •  
    chopped parsley
  •  
    freshly ground black pepper
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How To Make

  • 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.
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