Easy Garlic Escargots Recipe
Add a photo
1 of 1 Photo

Easy Garlic Escargots

By: CraZee A  
"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!"

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 211 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 20 stuffed mushrooms
 

Ingredients

  • 1 (7 ounce) can escargots, drained
  • 6 tablespoons butter
  • 1 clove garlic, minced
  • 20 mushrooms, stems removed
  • 1/3 cup white wine
  • 1/3 cup cream
  • 1 tablespoon all-purpose flour
  • 1 pinch ground black pepper to taste
  • 1/4 teaspoon dried tarragon
  • 1/4 cup grated Parmesan cheese

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 86 | Total Fat: 5.4g | Cholesterol: 29mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2008 by JANE ZIMMERMAN 
Best escargots I've ever tasted! Made some changes. I prepared this as an entree for my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by Holly 
My husband loved it! I didn't have any tarragon, so I added some parsley to the sauce. It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by GSWOODY 
These were really good, kind of sloppy looking, but really good. My husband really liked... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?