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Escargot in Mushroom Caps

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Submitted by kecchc

Escargot baked in mushroom caps with garlic butter, sauteed onion, and a squeeze of lemon. An elegant French appetizer using canned snails.

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

2 hrs

A French-inspired appetizer that swaps the traditional shell for mushroom caps, giving each escargot a tender, edible cradle that soaks up all that garlicky butter. Canned snails work perfectly here and take all the intimidation out of serving escargot at home.

The two-hour marinating step is where the flavor really develops. After the sauteed onion and lemon butter get spooned over the snails in their mushroom caps, that resting time lets everything absorb. A second pour of garlic butter right before baking ensures each bite is drenched.

Ten to fifteen minutes in the oven is all it takes. The mushrooms soften, the butter bubbles, and the garlic perfumes the whole kitchen. Serve with crusty garlic toast to mop up every drop of that buttery pool in the dish.

Chef Tips

  • Choose mushroom caps that are large enough to cradle a snail snugly. Too big and the butter runs off, too small and the snail rolls out.
  • Drain and blanch the canned snails before using. A quick blanch removes any tinny flavor from the can.
  • Don’t skip the two-hour rest. Snails are dense and need time to absorb the flavored butter. Rushing straight to the oven gives you bland snails in good butter.

Variations

  • Herb butter: Mix fresh parsley and a splash of white wine into the melted butter for a more traditional escargot bourguignonne flavor.
  • Cheese topped: Sprinkle grated Gruyere over each mushroom cap before baking for a bubbly, golden crust.

Ingredients

2 30
TABLESPOONS ML ONIONS
minced
½ 226.8
POUND G BUTTER
melted
¼ 1.3
TEASPOON ML LEMON JUICE
26 26
EACH EACH SNAIL
drained, canned, blanched *
2 30
TABLESPOONS ML GARLIC POWDER

Directions

Sauté minced onion in ¼ cup butter.

Add lemon juice. Place escargot in mushroom caps in individual dishes.

Spoon onion and butter over escargot.

Sprinkle lightly with garlic powder. Let stand for two hours.

Pour mixture of remaining butter and garlic powder over escargot.

Bake at 350℉ (180℃). for 10 to 15 minutes.

Serve with garlic toast.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 281 98% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 219mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 19% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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