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    You are in: Home / Recipes / Big John's Baked Escargot Recipe
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    Big John's Baked Escargot

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Big John's Note:

    While not everyone enjoys escargots, I've converted a large number with this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse escargot in a colander in order to remove any sand and set aside.
    2. 2
      Grind spices together in a mortar until fine.
    3. 3
      Clean mushrooms and completely remove stems, making sure to create a place for escargot.
    4. 4
      Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
    5. 5
      Remove from heat and place mushroom caps on escargot dishes stem side up.
    6. 6
      Heat oven to 350 degrees F.
    7. 7
      Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
    8. 8
      Cook over medium heat for 3 minutes.
    9. 9
      Place one escargot on each mushroom cap.
    10. 10
      Spoon butter mixture over escargots and sprinkle with parmesan.
    11. 11
      Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
    12. 12
      Use bread for cleaning up the sauce.

    Ratings & Reviews:

    • on October 12, 2008

      You can simplify the recipe by omitting the marjoram, thyme, basil, and lavender and substitute one teaspoon of herbs de provence and a teaspoon and a half of Mrs Dash (original) for the rest of the spices. I actually used a tsp of poultry spice as it has allspice in it and everybody wonders what the falvor comes from. Great flavor profile to build upon. I'm making beggars purses to put them in using phyllo dough and muffin cups. They would be great en croute as well. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2007

      35

      I hesitated for a week before posting this review, because I did not use the small mushrooms like John did. I wanted to make this a starter to a simple meal, and used 6 large open brown mushrooms. I put about 5 snails in each mushroom cap, (after preparing them exactly as he did with his small mushrooms). I mixed all the spices, chopped the stems, etc. The only ingredient I did not have was lavender, so left that out. It seemed fine, until we tasted it. And this is my problem with the recipe: there are so many herbs that it kills the snail and mushroom flavour. It seems to me, as neither snails nor mushrooms have prominent flavours, they cannot take these many herb flavours without suffering. The IDEA is great. Next time I might stay with the method, but use only the usual butter-garlic-parsley combination. But still, thank you, Big John, for a novel idea on how to present snails.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2006

      55

      I took a chance and made this for a dinner party. Everyone raved over them. The escargot came out perfect, meaty not chewy and the flavours complimented each other to perfection. My b/f ate 16 of them! This is the first time I've made these and they weren't overcooked or bland tasting. Thanks for a great recipe. I have my dinner guests begging for it now.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Big John's Baked Escargot

    Serving Size: 1 (344 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 448.0
     
    Calories from Fat 194
    43%
    Total Fat 21.6 g
    33%
    Saturated Fat 12.3 g
    61%
    Cholesterol 66.9 mg
    22%
    Sodium 865.2 mg
    36%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 3.4 g
    13%
    Sugars 2.1 g
    8%
    Protein 19.9 g
    39%

    The following items or measurements are not included:

    herbes de provence

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