This escargot recipe is made with tender escargots in mushroom caps smothered with wine sauce and cheese Nothing big and fancy but I liked how it turned out so I thought Id share Theyre easy to make too
Prep Time
5 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
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Melt butter with garlic in a large skillet over medium-high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften
about 5 minutes.
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Whisk together wine
cream
flour
tarragon
and pepper in a small bowl until well combined. Pour into the skillet and bring to a boil. Cook
stirring occasionally
until sauce thickens
about 10 minutes. Remove from the heat.
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Place mushroom caps into the prepared baking dish
with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps
then sprinkle grated Parmesan cheese over top.
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Bake in the preheated oven until cheese has turned golden brown