Escargot And Mushroom Hors Doeuvres Recipes

FRENCH ESCARGOT-STUFFED MUSHROOMS

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Mix together the 6 tablespoons of softened butter with the shallots, garlic, celery, parsley, salt, and pepper.
• Place a small spoonful of herb butter and a snail in each mushroom cap, then brush the exterior of the mushroom with a bit of the herb butter.
• Arrange the mushrooms in a shallow baking dish.
• Bake them for 15 minutes and serve hot. Enjoy!

EASY GARLIC ESCARGOTS

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.

ESCARGOT AND MUSHROOM HORS D'OEUVRES

Steps:

• Herb Butter:.
• With a fork, mash together butter, garlic, shallot, parsley, and chives.
• Add wine, salt and a generous pinch of pepper. Set aside.
• Soak porcini mushrooms in just enough warm water to cover until soft. Drain and chop finely, set aside.
• Trim off ends of fresh mushrooms and carefully remove stems. With a small spoon, hollow out caps, reserve stems and trimmings.
• Place caps on a parchment paper-lined baking sheet, hollow side up.
• Mince stems and trimmings, place in bowl and sprinkle with salt. Let stand for 10 minutes.
• Wrap in double layer of cheesecloth or paper towel and squeeze out liquid.
• Mix drained mushrooms with the porcini and set aside.
• Pastry:.
• Roll out puff pastry to 1/8 inch thickness, with a 2 inch round cutter, cut out 18 pastries.
• Place on baking sheet with mushroom caps.
• With the tip of a sharp knife, score a circle on the pastry, 1/8 inch in from the outside edge and cutting halfway through.
• Mound generous 1 tsp mushroom mixture within each inner circle of the pastry and top with 1/2 tsp herb butter; top with snail, pressing down lightly.
• Fill each mushroom cap with a generous 1/2 tsp herb butter, top each with a snail.
• Bake in 425F oven until pastry is golden and mushroom caps are tender - 16 - 18 minutes.
• Serve hot.

ESCARGOT WITH WILD MUSHROOMS

Steps:

• Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
• In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
• After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

ESCARGOT WITH WILD MUSHROOMS

Steps:

• Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
• In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
• After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

STUFFED MUSHROOMS

Steps:

• Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
• On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
• Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.