Escargot Mushrooms
Snails are sautéed in garlic butter and stuffed in mushroom caps. When grilling the mushroom caps, be careful they don't shrivel or burn.
Ingredients
Serves: 6
- 50g (2 oz) butter
- 2 cloves garlic, minced
- 6 snails, without shells
- 6 large fresh mushrooms
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- Over medium heat in a medium saucepan, heat butter and garlic. Place the snails in the saucepan and slowly cook until tender, about 5 minutes.
- Remove and discard mushroom stems. Fill the mushroom caps with 1/2 teaspoon melted butter with garlic from the saucepan. Place under grill for 2 to 3 minutes. Insert the snails in the mushroom caps. Grill another 2 minutes.
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Reviews & ratings
Average global rating:
(23)
Reviews in English (18)
excellent... a definite "must make", make sure that garlic bread is handy, yum yum - 15 Sep 2008
Very good! The mushroom adds a whole new dimension. It was not needed to cook the snails in the butter/garlic mixture, as mine were tinned, they were already cooked. You do not need to have garlic bread, but I would reccomend using some sort of bread to soak up the juices because that makes it taste AMAZING! I really enjoyed this recipe, thank you so much! - 15 Sep 2008
Excellent Recipe, try topping with Parm cheese, or Mozzerella, or cheddar the last couple of minutes, it adds even more flavour to this starter - 15 Sep 2008