ESCARGOT A LA BOURGUIGNONNE

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Escargot a La Bourguignonne image

Make and share this Escargot a La Bourguignonne recipe from Food.com.

Provided by SlowFoodie

Categories     Savory

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

4 ounces unsalted butter, softened
2 minced garlic cloves
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1/3 cup dry white wine
1 teaspoon Pernod
1 (7 ounce) can snails, rinsed
4 ounces mushroom caps
2 tablespoons parmesan cheese

Steps:

  • Preheat oven to 400 (F).
  • Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.
  • Quarter the mushroom caps.
  • In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.
  • Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.
  • Sprinkle with parmesean cheese and continue in oven until lightly browned.
  • Serve with crusty French bread.

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