This escargot recipe is made with canned escargots cooked in butter and garlic, stuffed into mushroom caps, then baked with wine sauce and cheese.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
405 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
Step 2
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 3
Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.
Step 4
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.
Step 5
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.
Step 6
Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
