Escargot And Mushroom Hors Doeuvres Recipes

FRENCH ESCARGOT-STUFFED MUSHROOMS

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Mix together the 6 tablespoons of softened butter with the shallots, garlic, celery, parsley, salt, and pepper.
• Place a small spoonful of herb butter and a snail in each mushroom cap, then brush the exterior of the mushroom with a bit of the herb butter.
• Arrange the mushrooms in a shallow baking dish.
• Bake them for 15 minutes and serve hot. Enjoy!

ESCARGOT STUFFED MUSHROOMS

Steps:

• Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes.
• Stuff each mushroom with 1/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter.
• Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
• Pre heat oven to 375F Bake for 15-20 minutes Serve with warm crisp rolls.

ESCARGOT AND MUSHROOM HORS D'OEUVRES

Steps:

• Herb Butter:.
• With a fork, mash together butter, garlic, shallot, parsley, and chives.
• Add wine, salt and a generous pinch of pepper. Set aside.
• Soak porcini mushrooms in just enough warm water to cover until soft. Drain and chop finely, set aside.
• Trim off ends of fresh mushrooms and carefully remove stems. With a small spoon, hollow out caps, reserve stems and trimmings.
• Place caps on a parchment paper-lined baking sheet, hollow side up.
• Mince stems and trimmings, place in bowl and sprinkle with salt. Let stand for 10 minutes.
• Wrap in double layer of cheesecloth or paper towel and squeeze out liquid.
• Mix drained mushrooms with the porcini and set aside.
• Pastry:.
• Roll out puff pastry to 1/8 inch thickness, with a 2 inch round cutter, cut out 18 pastries.
• Place on baking sheet with mushroom caps.
• With the tip of a sharp knife, score a circle on the pastry, 1/8 inch in from the outside edge and cutting halfway through.
• Mound generous 1 tsp mushroom mixture within each inner circle of the pastry and top with 1/2 tsp herb butter; top with snail, pressing down lightly.
• Fill each mushroom cap with a generous 1/2 tsp herb butter, top each with a snail.
• Bake in 425F oven until pastry is golden and mushroom caps are tender - 16 - 18 minutes.
• Serve hot.

ESCARGOT WITH WILD MUSHROOMS

Steps:

• Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
• In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
• After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

CHICKEN HORS D'OEUVRES

Steps:

• in bowl combine 1/4 cup of the soup, chicken, egg, breadcrumbs,pepper, onions and hot pepper sauce.
• shape into 40-balls (1/2") and roll in additional breadcrumbs.
• put oil in pan or deep fryer; preheat to 350F degrees.
• fry meatballs a few at a time until browned.
• drain, keep warm.
• meanwhile in a saucepan combine remaining soup and sour cream and heat serve with meatballs.