RECIPES FOR ESCARGOT RECIPES

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

Ingredients

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

ESCARGOT A LA BOURGUIGNONNE RECIPE - FOOD.COM

Escargot a La Bourguignonne Recipe - Food.com image

The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1/4 cup parsley, finely chopped
2 shallots, minced well
2 garlic cloves, minced well, to taste (I prefer extra garlic)
2 tablespoons brandy
32 canned French snails
32 snail shells

Steps:

Preheat the oven to 350 degrees F.
Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
Place on a baking pan and bake for twelve minutes.
Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
Also good with a bit of Parmesan sprinkled on top of each.

Nutrition Facts : Calories 219.1, FatContent 23, SaturatedFatContent 14.6, CholesterolContent 61, SodiumContent 204.4, CarbohydrateContent 1.2, FiberContent 0.1, SugarContent 0, ProteinContent 0.5

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