French Escargot-Stuffed Mushrooms (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 tablespoons (3 ounces) unsalted butter, softened
02 -
2 teaspoons finely chopped shallots
03 -
1 clove garlic, crushed and finely chopped
04 -
1 tablespoon finely chopped celery
05 -
1 tablespoon finely chopped fresh parsley
06 -
1/4 teaspoon salt
07 -
1/8 teaspoon freshly ground black pepper
08 -
12 large mushrooms, cleaned with stems removed
09 -
1 can (7 3/4-ounce) snails, 12 large snails
# Instructions:
01 -
Gather all ingredients and ensure snails are rinsed thoroughly.
02 -
Preheat the oven to 190°C (375°F).
03 -
Mix the softened butter with shallots, garlic, celery, parsley, salt, and pepper until well combined.
04 -
Place a small spoonful of herb butter and one snail in each mushroom cap. Brush the exterior of each mushroom with a bit of the remaining herb butter.
05 -
Arrange the stuffed mushrooms in a shallow baking dish with space between each piece.
06 -
Bake for 15 minutes until mushrooms are tender and filling is hot. Serve immediately.
# Notes:
01 -
For best results, wash canned snails before use. To remove metallic aftertaste, either simmer snails sous vide over very low heat for 60-90 minutes or soak in a warm water bath (155°F) in a sealed plastic bag for about 4 hours. Enhance flavor by adding stock, garlic cloves, thyme, lemon zest, and parsley to the cooking liquid.