Escargots Aux Champignons

Total Time
15mins
Prep 15 mins
Cook 0 mins

This is from the menu of the Court of Two Sisters, a charming restaurant on Royal Street in the French Quarter of New Orleans. In the same location, two sisters really did run a shop from 1886 until they died within 2 months of each other in 1924. The property has been operated as a restaurant since 1963.

Ingredients Nutrition

Directions

  1. Pre-heat the broiler.
  2. Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
  3. Remove the stems from the mushrooms caps (reserve for other use).
  4. Stuff each mushroom cap with a snail.
  5. Cover each snail with a spoonful of the butter mixture.
  6. Broil stuffed mushrooms for six to eight minutes.
Most Helpful

5 5

I loved this recipe. However, I made garlic butter to put on the bread, added fresh basil, a slice of roma tomato, and julianned mozzeralla cheese. I sauted the mushrooms in white wine, for just a couple of minutes. After the oven, I drizzled the sauce over them. Big hit!

4 5

We really enjoyed these but thought there was a missing ingredient. Not sure what, but maybe celery salt. It really didn't have the wow that we were looking for. This was easy to prepare and a very nice addition to our appetizer night. Made as posted. Thanks for posting. :)

5 5

I made half a recipe, used beef broth instead of vermouth and broiled for 8 minutes. The smell was wonderful in my kitchen! Mushrooms and snails were tender with the butter mixture flavor thru both. These would be a very pretty and impressive appetizer! Thank you Kate, my dad liked them too!