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
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
Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.
Step 6
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 the heat.
Step 7
Place mushroom caps top-sides 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.
