Crazee's Ez Escargots
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
20 stuffed caps
- Serves:
- 4
ingredients
- 1 (7 ounce) can escargot, drained
- 6 tablespoons butter
- 1 garlic clove, minced
- 20 mushrooms, stems removed
- 1⁄3 cup white wine
- 1⁄3 cup cream
- 1 tablespoon all-purpose flour
- 1 pinch ground black pepper, to taste
- 1⁄4 teaspoon dried tarragon
- 1⁄4 cup grated parmesan cheese
directions
- Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Drain the water from the escargots and pat dry with a paper towel.
- Melt butter with the garlic in a large skillet over medium-high heat.
- Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil.
- Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish.
- Spoon an escargot into each mushroom cap.
- Pour the remaining sauce over the mushroom caps and into the baking dish.
- Sprinkle grated Parmesan cheese overtop.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
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RECIPE SUBMITTED BY
<p>Hmmm...well I love cooking...and birds...and riding my Harley....and fixing things....and studying anything I want to learn. <br /><br />I feel like sending Gordon Ramsey after some restaurants, I don't think many have any business selling food! It's pretty sad when a sometimes drunk biker chick is a better cook. If I want a good meal I stay in and make it myself. <br /><br />We often invite our buddies over... you can bet the stray single guys we know enjoy it! <br /><br />Life is fun and life is good!</p>