Escargot Forestiere
Image Credit: Karlynn Johnston @ Kitchen Magpie

Tags

  • Keywords
  • Easy
  • Exotic
  • Canned
  • Quick
  • Dinner Party
  • Cuisine
  • French
  • Core Ingredients
  • Veggies
  • Compatible Diets
  • No Red Meat
  • Not vegetarian

Yep, we have a snail recipe. Fancy!

Details

Contributor The Kitchen Magpie Gallery Recipe
Prep Time10 min
Servings6
CoursesAppetizer

Tips

Wondering what Pernod is? It's a brand of liquor that is similar to Ouzo and from the absinthe family. Be sure to get a good quality white wine for this recipe, too. Crappy wines won't do when cooking!

ingredients
  • 48snails,

    canned

  • 454 gram(s)butter,

    softened

  • 3 tbspchives,

    finely chopped

  • 3 tbspparsley,

    finely chopped

  • 5-7 clove(s)garlic,

    finely chopped

  • 4 tbspbreadcrumbs
  • 2 tbspwhite wine
  • 2 tbspPernod
  • 48mushroom caps
  • salt,

    to taste

  • fresh ground pepper,

    to taste

Instructions

  1. 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.
  2. Take your wine and pernod and combine with the bread crumbs, about a tsp of salt and 1/2 tsp of pepper.
  3. Add in the remaining ingredients, blend well and then refrigerate.
  4. Crack open the can of snail and place on in each mushroom cap.
  5. Top with a generous amount of the garlic butter mixture.
  6. Place under a broiler and cook “au gratin” until they are golden brown and heated through.