Escargot and Mushroom Hors D'oeuvres

"Serve these as hot hor d'oeuvres. This is a two in one recipe - 18 stuffed mushrooms topped with an escargot and 18 pastries stuffed with mushroom mixture and escargot. I sometimes sprinkle a little parmesan cheese on top of the escargot before baking."
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Ready In:
36 hors d'oeuvres




  • Herb Butter:

  • With a fork, mash together butter, garlic, shallot, parsley, and chives.
  • Add wine, salt and a generous pinch of pepper. Set aside.
  • Soak porcini mushrooms in just enough warm water to cover until soft. Drain and chop finely, set aside.
  • Trim off ends of fresh mushrooms and carefully remove stems. With a small spoon, hollow out caps, reserve stems and trimmings.
  • Place caps on a parchment paper-lined baking sheet, hollow side up.
  • Mince stems and trimmings, place in bowl and sprinkle with salt. Let stand for 10 minutes.
  • Wrap in double layer of cheesecloth or paper towel and squeeze out liquid.
  • Mix drained mushrooms with the porcini and set aside.
  • Pastry:

  • Roll out puff pastry to 1/8 inch thickness, with a 2 inch round cutter, cut out 18 pastries.
  • Place on baking sheet with mushroom caps.
  • With the tip of a sharp knife, score a circle on the pastry, 1/8 inch in from the outside edge and cutting halfway through.
  • Mound generous 1 tsp mushroom mixture within each inner circle of the pastry and top with 1/2 tsp herb butter; top with snail, pressing down lightly.
  • Fill each mushroom cap with a generous 1/2 tsp herb butter, top each with a snail.
  • Bake in 425F oven until pastry is golden and mushroom caps are tender - 16 - 18 minutes.
  • Serve hot.

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