Fauxscargot Recipes

TINA'S BEST OF SHOW FAUX ESCARGOT

Steps:

• 1. Toss mushrooms with cpaers, garlic, oil, and 1/8 teaspooon salt and 1/8 teaspoon black pepper. Place in shallow baking dish. Dot top with butter pieces.
• 2. Roast in a 450 degree oven for 15-20 minutes, tossing ocassionally until mushrooms are tender.
• 3. Remove and stir in lemon juice and garnish with parsley. Serve with crusty baugettes to sop up the yummy butter.

EASY GARLIC ESCARGOTS

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.

FAUXSCARGOT

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and shallots and cook until fragrant, about 30 seconds. Add the mushrooms, oregano, basil, wine, lemon juice, parsley, salt and pepper to taste and simmer until the mushrooms are tender and the liquid is reduced slightly, about 4-5 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, 2-4 minutes. Drain well and toss with a little olive oil.
• To serve, coil 4 to 6 hot pasta strands each in the six hollows of four escargot dishes, or make 6 coils each on small plates. Place a mushroom in the center of each pasta nest and drizzle the pan sauce over them. Serve hot.

EASY FAUX ESCARGOTS

Steps:

• Trim around edges of round tortilla(if you can't find square ones) to make it square.
• Spread a thin layer of mayonnaise(or whipped cream cheese) on top. If you like, you could spread a thin layer of mustard on too.
• Layor on the lettuce(or spinach), then the meat and cheese. Roll up tightly.
• With the seam on the bottom, slice the tortilla into 2" wide pinwheels.
• For the heads, cut a small pickle in half at an angle. Poke 2 small holed in the uncut end and stick pieces of chive with knots at one end in each hole for antennae.( I used scallionn tops, cut a sliver and inserted them).
• Slip each pickle half under the edge of the pinwheel, securing them together with a toothpick if necessary.
• Makes 4-6 pinwheel sandwiches.