Baked Escargot In Mushroom Caps Recipes

Steps:

• Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
• Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
• Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

Steps:

• 1. In a small bowl, mix all the ingredients for the herb butter and set aside or make ahead and refrigerate a day ahead. Soften at room temperature before using.
• 2. Drain the escargots from the can and rinse well. Place the escargots and the remaining escargot ingredients in the top of a double boiler and simmer (very, very gently), covered, for 90 minutes. Cool. Drain. Discard the stock and other solids, saving only the escargots.
• 3. Clean the mushrooms and remove stems. Pat dry with a paper towel. Arrange in a shallow gratin dish which is well buttered.
• 4. Spoon a bit of the herb butter in the center of each mushroom. Place 1 escargot in each mushroom. Add more butter on top of the escargot. Sprig some cheese on top of each stuffed mushroom. Sprinkle some additional chopped parsley atop. Add some cranks of freshly ground pepper. Note: you will have some herb butter left over. Use it for some garlic toasts. Additional note: you may assemble this dish 4-6 hours ahead. Cover with wax paper and foil and keep refrigerated. Remove from fridge 1 hour before baking uncovered.
• 5. Bake the gratin in a 400 degree oven for 14-16 minutes. Serve hot with bread.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
• Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
• Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

Steps:

• 1. Save the mushroom stems for another use. Either chop them or leave them whole and freeze until needed.
• 2. Place the mushrooms in a foil lined baking dish or baking pan if you're making a large batch.
• 3. Preheat oven to 350 degrees F. Lightly sprinkle creole seasoning over shrimp and toss to coat. Set aside.
• 4. Heat the butter, sherry, garlic, and chives in a skillet over medium heat until the butter begins to bubble.
• 5. Stir in the shrimp, and cook until they just turn pink, about 3 minutes.
• 6. Place one shrimp in or on each mushroom cap, spoon the garlic-chive butter over the shrimp and into the mushroom caps; then sprinkle each with a pinch of mozzarella or your favorite cheese. Five Cheese Italian Blend, Havarti, Bleu, Parmigiana Reggiano, etc.
• 7. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes. Serve immediately with lemon wedges and french bread to mop up the extra yummy garlic butter!
• 8. Cook's Tips: If you want to make mini appetizers use smaller mushrooms and shrimp and place each one in a mini muffin pan to keep all that delicious garlic butter contained. If you want to get fancy, serve on a gently warmed deviled egg platter. Make sure it's oven safe - about 200 degrees is plenty warm enough. Recipe can be doubled, tripled, etc., which is what I usually do. I've made as many as 75 for a catering party.

Steps:

• Rinse escargot in a colander in order to remove any sand and set aside.
• Grind spices together in a mortar until fine.
• Clean mushrooms and completely remove stems, making sure to create a place for escargot.
• Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
• Remove from heat and place mushroom caps on escargot dishes stem side up.
• Heat oven to 350 degrees F.
• Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
• Cook over medium heat for 3 minutes.
• Place one escargot on each mushroom cap.
• Spoon butter mixture over escargots and sprinkle with parmesan.
• Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
• Use bread for cleaning up the sauce.

Steps:

• Wash mushrooms and remove stems (I put the stems in salads or sauté them for steaks, etc).
• Line a baking sheet with aluminum foil and lightly oil the foil (I use an oil sprayer).
• Arrange the mushroom caps tightly together,hollow side up on the foil.
• Stuff each cap with the escargot. Some caps will be able to hold more than one.
• Cover everything with the shredded cheese.
• Bake at 325 for approx 20 minute or until the cheese has fully melted and the mushrooms and escargot are completely heated through. (The less time you cook these the juicier they are, so I tend to cook them a bit longer).
• Enjoy! Think about the subtleties in the taste when you try your first ones.