Escargot and Mushrooms in Garlic Sauce is a modern American recipe for a classic starter of mushrooms stuffed with escargot in a cream, white wine and Parmesan cheese sauce. The full recipe is presented here and I hope you enjoy this classic American version of: Escargot and Mushrooms in Garlic Sauce.
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Though this recipe gives a brief guide, you can fine more extensive notes on preparing edible snails (escargot) as food in my guide: how to prepare fresh snails
Ingredients:
225g tin of escargot (edible snails), drained (if using fresh snails prepare as in the preparing fresh snails recipe)
6 tbsp butter
2 garlic cloves, minced
20 closed-cap mushrooms, stems carefully removed
80ml white wine
80ml double cream
1 tbsp plain flour
pinch of freshly-ground black pepper
1/4 tsp dried tarragon
4 tbsp finely-grated Parmesan cheese
Method:
Drain the escargots, place in a bowl, cover with water and set aside for 5 minutes (this improves their flavour).
Drain the escargots and pat dry. Melt the butter in a large frying over medium-high heat. Add the garlic and fry for 1 minute then add the escargots and the mushroom caps. Cook, stirring occasionally, until the mushrooms begin to soften (about 5 minutes).
Scatter over the plain flour and stir to combine and form a roux. In a bowl, whisk together the wine, cream and tarragon. Pour this into the pan, stirring the mixture to ensure it remains smooth. Bring just to a boil, reduce to a simmer and cook until the sauce has thickened.
Take off the heat. Using a spoon, remove the mushrooms and set them upside down in a greased baking dish (about 20 x 20cm in size). Spoon a snail into each mushroom cap then pour over the sauce. Scatter the cheese over the top then transfer to an oven pre-heated to 175°C and bake for about 12 minutes, or until the top is golden brown. Serve hot.
