Easy Garlic Escargots Recipe - Allrecipes.com
Easy Garlic Escargots Recipe
  • READY IN 45 mins

Easy Garlic Escargots

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 20 stuffed mushrooms Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2008

Best escargots I've ever tasted! Made some changes. I prepared this as an entree for my husband and me. The can said 12 escargots but there were actually 15. I used 10 "stuffing mushrooms" (large) and put 2 escargots in the largest ones. Had to use a larger baking dish. Increased the garlic to about 4 cloves (we LOVE garlic!) and the white wine and heavy cream to 1/2 cup each. Also increased the tarragon to 1/2 teaspoon. Removed the mushroom caps to the baking dish before adding the cream mixture to the escargots in the pan and sprinkled a little kosher salt over it. Didn't measure the Parmesan, just sprinkled over the entire dish before baking. Baked for 15 minutes and browned lightly under the broiler. The wine was chardonnay. This is heaven in a dish! Don't know how it would have been as leftovers as we had none!! You won't regret trying this one!

Most Helpful Critical Review
Jun 13, 2011

While these were good, there just wasn't a "wow" factor. I will try them again and tweak the recipe a bit.

Nov 24, 2010

We had escargot in the house, but no mushrooms, so we made this recipe without the mushrooms. It was fantastic! The mushrooms would only have been an added bonus. The sauce was to die for!

Oct 11, 2010

Glad everyone has enjoyed these! Made a twist on them today for a potluck (as many folk do not like/won't even try Escargots LOL). Basically the same recipe, but a filling of precooked and diced crab and shrimp instead of the escargot, with some diced celery and roasted red pepper. And add it near the end of step 4 to avoid over cooking, not at step 3. everything else remains the same.

Jan 12, 2009

My husband loved it! I didn't have any tarragon, so I added some parsley to the sauce. It was really good and I'm not a big fan of escargot. Will make it again.

Jan 31, 2011

these were very good, just sprinkled some breadcrumbs on top of parmesan. loved it

Feb 16, 2011

Very, very good! I would recommend using fresh snails over canned, less of that canned taste. Make sure you have big mushrooms also.

Feb 02, 2009

These were really good, kind of sloppy looking, but really good. My husband really liked them. I was hoping for more of a wine taste, but that could have been because I had no cream and had to use evaporated milk instead. Will make again!


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  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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