Mushroom Escargot2017-11-10T15:10:35-05:00

Mushroom Escargot

Presented by Andrew Moore’s Stone Bar Inn


Compound butter:

  • 1 stick butter, room temperature
  • 1 large shallot finely diced
  • 2 cloves garlic, crushed and minced
  • 1/4 cup chopped fresh parsley
  • 1 tsp. dried leaf tarragon
  • 1/4 cup breadcrumbs, fresh or dried
  • Pinch of salt
  • Several generous grinds of black pepper

Mushroom escargot:

  • 24 small mushroom caps
  • 1 can escargot (snails), 7.75 oz. (or 1 cup)


For the compound butter:
Blend all the ingredients with a paddle whip until fluffy.

For the snails:
Wash mushrooms and remove stems. Stuff each mushroom cap with 1 snail and top with a generous amount of compound butter. (Imagine that you are icing a cupcake.) Place in a shallow baking dish or several individual casserole dishes and bake at 375°F until tender, about 15 minutes.

Here’s the magic. The breadcrumbs whipped into the butter help to suspend the ingredients and them clinging to the snails. It’s a clever trick that also works well with broiled seafood and even pasta in butter-style sauces.

(Makes 24 pieces)

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As seen in the 2014 Issue

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