Mushroom EscargotMeris Resources2017-11-10T15:10:35-05:00

Mushroom Escargot

Presented by Andrew Moore’s Stone Bar Inn

INGREDIENTS

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)

DIRECTIONS

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.

NOTE
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)