ESCARGO RECIPES
BAKED ESCARGOT RECIPE | ALLRECIPES
Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!
Provided by Linda klopatek
Categories Appetizers and Snacks Seafood
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
- Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
- Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.
Nutrition Facts : Calories 560.5 calories, CarbohydrateContent 19 g, CholesterolContent 215.8 mg, FatContent 26.7 g, FiberContent 0.1 g, ProteinContent 58.3 g, SaturatedFatContent 16.4 g, SodiumContent 770 mg, SugarContent 8.9 g
EASY GARLIC ESCARGOTS RECIPE | ALLRECIPES
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
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 20 stuffed mushrooms
Number Of Ingredients 10
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, CarbohydrateContent 2.8 g, CholesterolContent 28.6 mg, FatContent 5.4 g, FiberContent 0.2 g, ProteinContent 5.9 g, SaturatedFatContent 3.3 g, SodiumContent 81.1 mg, SugarContent 1.1 g
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A special recipe for Escargots Bouguigon fans.
These are the best escargots.(snails) I found this recipe in a Québec site and it changes the rubbery texture you get with canned escargots.
Chose the smaller escagots(36-40)..much better.
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ESCARGOT RECIPE - FOOD.COM
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Total Time 25 minutes
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Total Time 25 minutes
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Reviews 4.7
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Keep a batch of garlicky green Persillade Butter on hand along with a can of Burgundy snails, and you can throw an impromptu French fête in 15 minutes. Chef Boulud will show you how to stuff the canned snails into shells with the butter, which will melt in the oven to transform into an irresistible sauce. Don't forget to serve with a baguette to enjoy every last drop!
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Total Time 30 minutes
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Chose the smaller escagots(36-40)..much better.
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Keep a batch of garlicky green Persillade Butter on hand along with a can of Burgundy snails, and you can throw an impromptu French fête in 15 minutes. Chef Boulud will show you how to stuff the canned snails into shells with the butter, which will melt in the oven to transform into an irresistible sauce. Don't forget to serve with a baguette to enjoy every last drop!
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Reviews 5
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From cooking.nytimes.com
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