Best Champignons De Paris Stuffed With Escargot Garlic Parsley And Almonds Recipes

ESCARGOTS AUX CHAMPIGNONS

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.

JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)

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.

ESCARGOTS BOURGUIGNONNE

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.