Easy Garlic Escargots

This escargot recipe is made with tender escargots in mushroom caps, 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!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 86 Calories

Ingredients

• 6 tablespoons butter
• 1 tablespoon all-purpose flour
• ⅓ cup cream
• 1 clove garlic, minced
• ¼ cup grated Parmesan cheese
• ¼ teaspoon dried tarragon
• ⅓ cup white wine
• 1 pinch freshly ground black pepper, or to taste
• 1 (7 ounce) can escargots, drained
• 20 mushrooms, stems removed

Recipe Instructions

Step 1

Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.

Step 3

Drain escargots and pat dry with a paper towel.

Step 4

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.

Step 5

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 the skillet from heat.

Step 6

Place mushroom caps upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps. Sprinkle grated Parmesan cheese over top.

Step 7

Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.