Escargot in Mushroom Caps
This is a favorite appetizer that is sure to please everyone who will try it.
1 cup softened full recipe of butter
1 Tbs minced garlic
1/4 cup grated parmesan cheese
1 tsp garlic salt
1 Tbs parsley
1/2 tsp black pepper
1 can of snails, drained and rinsed/dried
24 white button mushroom caps (Larger is better!), stems removed and chopped.
2 Tbs of olive oil-divided
1/3 cup of grated parmesan cheese
1/3 cup of fresh bread crumbs
2 Tbs parsley
1/4 cup of dry white wine
Slices of barely toasted baguettes, count on two or three per person
- In a separate bowl, mix together the garlic butter. Set aside.
In a heavy bottom oven proof skillet, heat one tablespoon of olive oil with one tablespoon of softened garlic butter.
- Take the stems you have chopped and sauté quickly until all water is released and they are cooked.
- Briefly heat the snails in the butter/oil/stem mixture. Just to flavor the snail a little bit before it is smothered in more garlic butter.
- Pull snails out of the pan and cool to room temp.
- Add mushroom caps to the skillet and cook briefly on each side.
- Cook them until only half way done. You will finish them in the broiler. Set caps aside to cool so you can handle them.
In a small bowl, mix one to two tsp. of olive oil to bread crumbs, add parsley and all of the parmesan cheese. This is your topping.
- Preheat Broiler.
- Fill each cap with one seasoned escargot with a little bit of the chopped stems and top each with garlic butter. Return mushrooms caps snail side up to the skillet.
- Top each stuffed mushroom cap with your parsley crumb parmesan mixture.
- Add the dry white wine to the bottom of the skillet to steam the aroma around the mushrooms and help with the final cooking.
- Broil the snails until bubbly and the cheese/crumb mixture browns. Serve hot with toast