Best Mushroom And Escargot Soup Recipes

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BLACK FOREST ESCARGOT SOUP



Black Forest Escargot Soup image

A German dinner party soup. Badische Schneckensuppe was the house specialty of the Zum Ritter in in Durbach. If you don't like escargot, use extra mushrooms instead. My dinner guests couldn't tell the difference between the minced escargot and the minced mushroom and there was not a drop of soup left over. I used extra Pernod because I did not have aniseed.

Provided by Lorac

Categories     Vegetable

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/4 cup unsalted butter
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
1/2 lb mushroom, finely minced
1 cup riesling wine
1 cup beef broth
1 cup chicken broth
1 cup creme fraiche or 1 cup heavy cream
1 (7 1/2 ounce) can escargot, drained and very finely minced (reserve liquid)
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/4 teaspoon finely ground anise seed
2 egg yolks, lightly beaten
2 teaspoons Pernod (optional)
1 tablespoon unsalted butter, at room temperature
1 tablespoon sifted all-purpose flour

Steps:

  • Beurre Manie: Combine butter and flour in a small bowl and blend well.
  • Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
  • Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
  • Pour in wine, broths and creme fraiche, simmer 20 minutes.
  • Stir in escargot, reserved liquid, chives, parsley and aniseed.
  • Pinch off bits of Beurre Manie and whisk into soup, one at a time.
  • Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
  • Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.

CREAM OF MUSHROOM & ESCARGOT SOUP



Cream of Mushroom & Escargot Soup image

Most people will not be aware of the escargot in this soup. They will think it is chopped mushroom. But you will know. I've made this often and everyone likes it!

Provided by Tebo3759

Categories     < 60 Mins

Time 50m

Yield 8 cups

Number Of Ingredients 12

2 1/2 cups mushrooms, chopped
1/2 cup onion, chopped
4 cups chicken stock
6 tablespoons butter
1/4 cup flour
1 cup milk
1 cup light cream
1 (6 ounce) can escargot, drained and chopped
2 garlic cloves, crushed
1/4 cup chopped parsley
2 green onions, chopped
1/4 cup white wine (optional)

Steps:

  • Combine mushrooms, onion, chicken stock and simmer 20 minutes.
  • In another pot, melt 4 Tbs butter at medium heat, stir in flour.
  • Add milk and cream, cook stirring constantly until thickened and smooth.
  • Add salt and pepper to taste.
  • Stir mushroom-chicken stock mixture into sauce.
  • Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
  • Add to soup with wine.

Nutrition Facts : Calories 242.7, Fat 17.4, SaturatedFat 10.3, Cholesterol 61.2, Sodium 292.8, Carbohydrate 12.4, Fiber 0.7, Sugar 2.9, Protein 9.7

SAUTéED MUSHROOMS AND ESCARGOTS ON TOAST



Sautéed Mushrooms and Escargots on Toast image

This is a perfect first course when entertaining, served on baguette as an appetizer of a meal for 2 followed with a nice salad. For Mushroom Lovers. Try different kinds of mushrroms for a variety of flavours.

Provided by Sageca

Categories     < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 small yellow onion, peeled and finely diced
1 shallot, finely diced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 garlic cloves, peeled and minced
3/4 lb mixed mushrooms, stemmed, washed, dried and thinly sliced
1 (200 g) can snails, rinsed and drained
2 tablespoons dry sherry
1/2 cup sour cream
1 teaspoon lemon juice
2 tablespoons fresh basil, slivered
1 tablespoon chopped parsley (fresh)
4 square slices toasted bread, halved

Steps:

  • Heat a large saucepan over medium heat. Add olive oil and the diced onion and shallot. Season with salt and pepper and cook until tender, 3-5 minutes.
  • Add the minced garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes. Add escargots last 4 minutes,.
  • Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes.
  • Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon juice,basil and parsley; taste for seasoning. Bring to a simmer and serve on toast immediately.

Nutrition Facts : Calories 334.3, Fat 25.6, SaturatedFat 9.4, Cholesterol 25.3, Sodium 620, Carbohydrate 11.5, Fiber 0.9, Sugar 2.3, Protein 2.8

ESCARGOT WITH WILD MUSHROOMS



Escargot with Wild Mushrooms image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings as an appetizer, 2

Number Of Ingredients 15

1 shallot, chopped, plus 1 shallot chopped
1 tablespoon butter, plus 1 tablespoon, plus 2 tablespoons
1 cup sliced oyster mushrooms
1 cup sliced morels
1 cup sliced shiitakes
20 jumbo snails, poached in lightly salted water and removed from their shells
1 tablespoon sliced garlic
1/2 cup Cognac
2 cups Cabernet Sauvignon
1 bay leaf
2 sprigs thyme
1 cup veal stock
1 drop truffle oil
1 cup chopped chives
Salt and freshly ground black pepper

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.

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

EASY GARLIC ESCARGOTS



Easy Garlic Escargots image

These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!

Provided by CraZee A

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 20

Number Of Ingredients 10

1 (7 ounce) can escargots, drained
6 tablespoons butter
1 clove garlic, minced
20 mushrooms, stems removed
⅓ cup white wine
⅓ cup cream
1 tablespoon all-purpose flour
1 pinch ground black pepper to taste
¼ teaspoon dried tarragon
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g

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