Escargots Aux Champignons
"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."
photo by teresas
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 177.48 ml butter, unsalted, softened
- 4.92 ml green onion, minced
- 2 garlic cloves, minced
- 4.92 ml parsley, minced
- 2.46 ml salt
- 1.23 ml pepper
- 14.79 ml heavy cream
- 14.79 ml dry vermouth
- 24 mushroom caps
- 24 snails, rinsed and drained
directions
- Pre-heat the broiler.
- Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
- Remove the stems from the mushrooms caps (reserve for other use).
- Stuff each mushroom cap with a snail.
- Cover each snail with a spoonful of the butter mixture.
- Broil stuffed mushrooms for six to eight minutes.
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Reviews
-
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! -
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. :) -
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!
Tweaks
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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!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
