ESCARGOT IN MUSHROOM CAPS RECIPES

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ESCARGOT MUSHROOMS RECIPE | ALLRECIPES



Escargot Mushrooms Recipe | Allrecipes image

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     Stuffed Mushrooms

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 4

4 tablespoons butter
2 cloves garlic, minced
6 helix snails, without shells
6 large fresh mushrooms

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, CarbohydrateContent 1.9 g, CholesterolContent 26.9 mg, FatContent 7.8 g, FiberContent 0.3 g, ProteinContent 3.2 g, SaturatedFatContent 4.9 g, SodiumContent 73.4 mg, SugarContent 0.8 g

ESCARGOTS à LA BOURGUIGNONNE RECIPE | EPICURIOUS



Escargots à la Bourguignonne Recipe | Epicurious image

The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day's work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime.

Provided by EPICURIOUS.COM

Total Time 30 min

Cook Time 25 min

Yield Makes 4 first-course servings

Number Of Ingredients 11

1 small garlic clove
3/8 teaspoon table salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 teaspoons finely minced shallot
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon dry white wine
12 to 16 snails* (from a 7- to 8-oz can)
About 2 cups kosher salt (for stabilizing snail shells)
Accompaniment: French bread
12 to 16 sterilized escargot shells*

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
  • Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
  • Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
  • Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
  • Available at Dean & Deluca (212-226-6800).

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