Description
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I’d share. They’re easy to make too!
Ingredients
- 1 (7 ounce) can escargots, drained
- 6 tablespoons butter
- 1 clove garlic, minced
- 20 mushrooms, stems removed
- ⅓ cup white wine
- ⅓ cup cream
- 1 tablespoon all-purpose flour
- 1 pinch ground black pepper to taste
- ¼ teaspoon dried tarragon
- ¼ cup grated Parmesan cheese
Instructions
- Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8×8-inch baking dish.
- Drain escargots and pat dry with a paper towel.
- 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.
- 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.
- 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.
- Bake in the preheated oven until cheese has turned golden brown
- 10 to 15 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 20