French Escargot Stuffed Mushrooms Recipes

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 STUFFED MUSHROOM CAPS

Steps:

• Wash mushrooms and remove stems (I put the stems in salads or sauté them for steaks, etc).
• Line a baking sheet with aluminum foil and lightly oil the foil (I use an oil sprayer).
• Arrange the mushroom caps tightly together,hollow side up on the foil.
• Stuff each cap with the escargot. Some caps will be able to hold more than one.
• Cover everything with the shredded cheese.
• Bake at 325 for approx 20 minute or until the cheese has fully melted and the mushrooms and escargot are completely heated through. (The less time you cook these the juicier they are, so I tend to cook them a bit longer).
• Enjoy! Think about the subtleties in the taste when you try your first ones.

ESCARGOT MUSHROOMS

Steps:

• 1. In a small bowl, mix all the ingredients for the herb butter and set aside or make ahead and refrigerate a day ahead. Soften at room temperature before using.
• 2. Drain the escargots from the can and rinse well. Place the escargots and the remaining escargot ingredients in the top of a double boiler and simmer (very, very gently), covered, for 90 minutes. Cool. Drain. Discard the stock and other solids, saving only the escargots.
• 3. Clean the mushrooms and remove stems. Pat dry with a paper towel. Arrange in a shallow gratin dish which is well buttered.
• 4. Spoon a bit of the herb butter in the center of each mushroom. Place 1 escargot in each mushroom. Add more butter on top of the escargot. Sprig some cheese on top of each stuffed mushroom. Sprinkle some additional chopped parsley atop. Add some cranks of freshly ground pepper. Note: you will have some herb butter left over. Use it for some garlic toasts. Additional note: you may assemble this dish 4-6 hours ahead. Cover with wax paper and foil and keep refrigerated. Remove from fridge 1 hour before baking uncovered.
• 5. Bake the gratin in a 400 degree oven for 14-16 minutes. Serve hot with bread.

JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)

Steps:

• Remove the stems and reserve.
• Wash and dry the caps and bush with melted butter.
• Arrange hollow side up in a baking dish.
• Season with salt and pepper to taste.
• Wash and dry the stems.
• By handfuls twist in a corner of a clean towel to extract as much juice as possible.
• Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
• Lower the heat and add the flour. Stir for a minute or two until thickened.
• Stir in the cream and cook until thickened.
• Stir in the parsley and seasonings.
• Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
• Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.

ESCARGOT STUFFED MUSHROOMS

Steps:

• Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes.
• Stuff each mushroom with 1/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter.
• Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
• Pre heat oven to 375F Bake for 15-20 minutes Serve with warm crisp rolls.

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.