Easy Garlic Escargots

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

Ingredients

• 6 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 clove garlic, minced
• 1 pinch freshly ground black pepper, or to taste
• 1 (7 ounce) can escargots, drained
• 20 mushrooms, stems removed
• 0.25 cup grated Parmesan cheese
• 0.33333334326744 cup cream
• 0.33333334326744 cup white wine
• 0.25 teaspoon dried tarragon

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.