Presented by Andrew Moore’s Stone Bar Inn
- 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
- 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)