Escargots Aux Champignons

Escargots Aux Champignons created by teresas

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.

Ready In:
15mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Chef Kate
Contributor
@Chef Kate
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"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."
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  1. ingridlindquist_127
    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!
    Reply
  2. teresas
    Escargots Aux Champignons Created by teresas
    Reply
  3. teresas
    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. :)
    Reply
  4. lauralie41
    Escargots Aux Champignons Created by lauralie41
    Reply
  5. lauralie41
    Escargots Aux Champignons Created by lauralie41
    Reply
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