Ingredients
1 full recipe of garlic butter (made with white wine and parsley, tons of garlic) softened to room temperature (posted)
1 can of snails, drained and rinsed/dried
24 white button mushroom caps, stems removed and chopped.
2 tbsp. of olive oil - divided use
1/3 cup of grated parmesan cheese
1/3 cup of fresh bread crumbs
1/4 cup of dry vermouth or very dry sherry
Slices of barely toasted baguettes, count on two or three per person
How to make it
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 saute 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 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.
In a small bowl, mix one to two tsp. of olive oil to bread crumbs, add some minced parsley and all of the parmesan cheese. This is your topping.
Off the heat, turn mushroms cap side down in the skillet and fill each cap with one seasoned escargot with a little bit of the chopped stems.
Top each cap with a generous dollop of softened garlic butter.
I mound it and seal the snail in the cup of the mushroom and make a flat top dome.
Top each stuffed mushroom cap with your parsley crumb parmesan mixture.
Add a little bit of sherry or vermouth to the bottom of the pan to steam the aroma around the mushrooms and help with the final cooking.
Preheat your broiler and broil the snails until hot and bubbly and the cheese/crumb mixture browns.
Serve with toast and pan juices, 4 per person for an appetizer.
http://www.grouprecipes.com/9658/escargot-in-mushroom-caps.html#
I forgot the last step, wrap carefully and mail to me!
I love escargots. The secret is in the salty garlic/parsley butter.
They're also great with potatoes
Snail Stuffed Potatoes
Preparation time: 20 min
Cooking time: 25 min
Output: 24
Ingredients
24 baby new potatoes, washed
75 ml (1/3 cup) salted butter, softened
60 ml (1/4 cup) fresh cilantro, finely chopped
Grated zest and juice of 1 lime
Tabasco sauce, to taste
45 ml (3 tablespoons) fresh chives, chopped
Salt and pepper
24 snails (1 can (125 g)), well rinsed and drained
Preparation
1. Cook the potatoes in salted boiling water. Drain and cool. With a melon baller, remove a little ball of flesh from each potato. If necessary, cut a thin slice of the base of the potatoes so they are stable on the baking sheet.
2. Preheat the oven to 180 °C (350 °F).
3. In a bowl, whisk together the butter, cilantro, lime zest and juice, Tabasco and chives until smooth. Season with salt and pepper.
4. Push a snail in each potato. Top with cilantro butter to close the cavity. Place on a baking sheet.
5. Bake for about 10 minutes. Serve warm.
http://www.ricardocuisine.com/recipes/2025-snail-stuffed-potatoes-
Again, wrap and mail.
= new reply since forum marked as read
Let's just leave it to the imagination.
