Mushrooms Stuffed With Snails Recipes

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EASY GARLIC ESCARGOTS

These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!

Provided by CraZee A

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 20

Number Of Ingredients 10



Easy Garlic Escargots image

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.

Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g

1 (7 ounce) can escargots, drained
6 tablespoons butter
1 clove garlic, minced
20 mushrooms, stems removed
⅓ cup white wine
⅓ cup cream
1 tablespoon all-purpose flour
1 pinch ground black pepper to taste
¼ teaspoon dried tarragon
¼ cup grated Parmesan cheese

MUSHROOMS STUFFED WITH SNAILS

This is from my numero uno resource James Beard and I love this recipe. I usually put more garlic in the butter but with a mushroom base, I restrain myself a la Dr. Strangelove, so that you can taste the mushrooms also.

Provided by Lulu B

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10



Mushrooms stuffed with snails image

Steps:

  • First make the Snail butter: Cream the softened butter with the shallots, garlic, 1/4 cup of chopped parsley, and salt and pepper to taste.
  • Saute the mushroom caps in butter until just cooked through.
  • Arrange on baking sheet hollow side up.
  • Coat the snails with the snail butter, and place one in each cap.
  • Sprinkle with additional chopped parsley.
  • Heat in a 450F oven for 10 minutes and serve immediately.

Nutrition Facts : Calories 363.1, Fat 35.3, SaturatedFat 22, Cholesterol 91.5, Sodium 260.1, Carbohydrate 9.4, Fiber 2.4, Sugar 3.6, Protein 7.5

4 dozen mushroom caps, 1 inch in diameter
4 dozen canned snails, rinsed under cold water
4 -6 tablespoons butter
chopped parsley
1/4 lb slightly softened butter
3 tablespoons finely chopped shallots
1 -2 tablespoon pureed garlic, to taste
salt
fresh ground black pepper
1/3 cup of chopped parsley

MUSHROOMS STUFFED WITH SNAILS AND PECANS

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, appetizer

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 10



Mushrooms Stuffed With Snails and Pecans image

Steps:

  • Preheat oven to 400 degrees.
  • Prepare the snails and set them aside.
  • Remove the stems from the mushrooms. The stems may be set aside for another recipe.
  • Heat two tablespoons of the butter in a large saucepan. Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned. Turn the mushrooms and cook about one minute.
  • Arrange the mushrooms close together, stemmed side up, on a baking dish.
  • Place one snail in each mushroom cavity.
  • Combine the remaining four tablespoons of butter, the shallots, garlic, pecans, parsley, salt and pepper to taste in the container of a food processor or electric blender. Process until well blended.
  • Spoon an equal portion of the butter on top of each snail. Place the snails in the oven and bake 10 minutes.
  • Sprinkle with Cognac and serve.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 0 grams

24 drained snails cooked in court-bouillon (see recipe)
24 mushrooms, about 1 pound
6 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon finely minced garlic
1/4 cup finely chopped pecans
1/2 cup finely chopped parsley
Salt, if desired
Freshly ground pepper
2 tablespoons Cognac

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