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
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
BAKED ESCARGOT IN MUSHROOM CAPS
I've loved escargot as long as I can remember. Even though it's quite difficult to get some to even try it, this recipe has changed more minds about snails than any other I've used. Beware, this is in no way a low fat recipe!
Provided by Heirloom
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Stuff one escargot into each mushroom cap.
- Arrange caps on an escargot dish, one to each indentation.
- In a small sauté pan heat 1 tablespoon butter over medium-high heat.
- Cook shallots and garlic until softened and beginning to caramelize.
- Using a teaspoon drizzle shallot butter into each mushroom cap.
- Sprinkle with 1 tablespoon flat leaf parsley.
- Cover mushrooms with parmesan and gruyere.
- Bake for 20 minutes or until cheese is completely melted and browned in spots.
- Sprinkle with remaining parsley and grate fresh nutmeg over top.
- Serve immediately with slices of crusty baguette.
Nutrition Facts : Calories 383.2, Fat 17.4, SaturatedFat 9.7, Cholesterol 42.7, Sodium 690.7, Carbohydrate 42.5, Fiber 3, Sugar 1.5, Protein 15
FRENCH ESCARGOT-STUFFED MUSHROOMS
This easy escargot-stuffed mushrooms recipe makes a wonderful appetizer to pop in the oven at the last minute while still creating an impressive dish.
Provided by Rebecca Franklin
Categories Appetizer
Time 25m
Yield 6
Number Of Ingredients 9
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!
Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Cholesterol 49 mg, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, Sodium 207 mg, Sugar 1 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
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
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
SNAILS BOURGUGNONNE/ESCARGOTS A LA BOURGUIGNONNE
I reviewed this Recipe #319778 wanting it lower in cholesterol adding more veggies for better health.Olive oil is high in monounsaturated fats and antioxidants. Don't get me wrong these are still fattening but delish and healthier then all butter. I bought the Canned French escargots with empty shells for serving, in a speciality store. If using mushroom caps you can pre-cook a couple minutes for softer mushrooms or if you like them raw to firm stuff then cook. A May celebration "Aplec del Caragol" (the Snail Festival) The Aplec festival is now well-known throughout Spain and the rest of Europe, and has even been sistered with other festivals.
Provided by Rita1652
Categories Spanish
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined.
- Chill till firm about 2 hours.
- Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture.
- Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
- Optional:.
- If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture.
- Bake in oven for 10 minutes, until the mixture begins to bubble.
- Remove to serving platter without loosing any of the sauce.
- Serve with crusty French bread (baguette) for sopping up the sauce.
Nutrition Facts : Calories 392.9, Fat 22.8, SaturatedFat 9, Cholesterol 30.5, Sodium 463.3, Carbohydrate 40.2, Fiber 2.4, Sugar 0.4, Protein 7
STUFFED MUSHROOMS
These fun hors d'oeuvres turn humble mushrooms into rich, savory bites with the flavors of escargots, the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted cremini mushrooms emerge from the oven juicy, with a garlicky topping that's golden and crispy. Make use of your trimmings: The mushroom stems can be frozen for later use in vegetable or chicken stock.
Provided by Kay Chun
Categories snack, finger foods, vegetables, appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
- On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
- Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.
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
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
More about "snails in mushroom caps recipes"
ESCARGOT FORESTIERE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (4)Total Time 11 minsCategory AppetizerCalories 525 per serving
- Take your mushrooms, wash then remove the stems. Small ones that fit just so in the escargot dish are the size we are looking for.
- Take your wine and pernod and combine with the bread crumbs, about a tsp of salt and 1/2 tsp of pepper.
101 ESCARGOT RECIPES (WITH 2024 UPDATED RECIPES)
From escargot-world.com
COOKBOOK:SNAILS WITH GARLIC BUTTER (ESCARGOTS à LA BOURGUIGNONNE)
From en.wikibooks.org
32 SNAIL RECIPES | RECIPELAND
From recipeland.com
ESCARGOT IN MUSHROOM CAPS RECIPE - GROUP RECIPES
From grouprecipes.com
BAKED ESCARGOT IN MUSHROOM CAPS - GREATIST
From greatist.com
STUFFED MUSHROOMS WITH SNAILS – LA CLASSE DE CUISINE
From laclassedecuisine.com
ESCARGOTS à LA BOURGUIGNONNE RECIPE | EPICURIOUS
From epicurious.com
ESCARGOT RECIPE FROM FRANCE - THE FOREIGN FORK
From foreignfork.com
ESCARGOT IN MUSHROOM CAPS RECIPE | CDKITCHEN.COM
From cdkitchen.com
ASTRAY RECIPES: SNAILS IN MUSHROOM CAPS
From astray.com
ESCARGOTS EN CERCUEILS (SNAILS IN PUFF PASTRY SHELLS) …
From cdkitchen.com
ESCARGOTS IN MUSHROOM CAPS WITH GARLIC BUTTER & CHEESE
From youtube.com
STUFFED MUSHROOM CAPS - FIFTEEN SPATULAS
From fifteenspatulas.com
SNAILS IN MUSHROOM CAPS - BIGOVEN
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love