ESCARGOT MUSHROOMS
Snails are sauteed in garlic butter and stuffed in mushroom caps. When microwaving the mushroom caps, be careful they don't shrivel. Serve with garlic bread to lap up the running juices.
Provided by MADCOW_COOK
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Over medium heat in a medium saucepan, heat butter and garlic. Place the snails in the saucepan and slowly cook until tender, about 5 minutes.
- Remove and discard mushroom stems. Fill the mushroom caps with 1/2 teaspoon melted butter with garlic from the saucepan. Microwave 2 to 3 minutes. Insert the snails in the mushroom caps. Microwave another 3 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 1.9 g, Cholesterol 26.9 mg, Fat 7.8 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 73.4 mg, Sugar 0.8 g
ESCARGOT MUSHROOMS
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...
Provided by Garrison Wayne
Categories Other Appetizers
Time 2h15m
Number Of Ingredients 22
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.
ESCARGOT WITH WILD MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings as an appetizer, 2
Number Of Ingredients 15
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 STUFFED MUSHROOMS
I am not agreat fan of escargot but I have a friend that even orders Escargot Pizzas so I make these for her and I must admit I enjoy them too - once in a while! Some people like to top with cheese but I like the aroma from the garlic and sopping up the butter with bits of the roll
Provided by Bergy
Categories Vegetable
Time 35m
Yield 5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 439.9, Fat 30.4, SaturatedFat 17.9, Cholesterol 73.3, Sodium 511.9, Carbohydrate 34.9, Fiber 2.4, Sugar 2.6, Protein 9.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love