ESCARGOT MUSHROOMS

Escargot Mushrooms image

Provided by Garrison Wayne

Time 2h15m

Number Of Ingredients 22

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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

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.