mushrooms and escargots
I find that combining of mushrooms and escargots is a more pleasant experience than escargots alone.
A. mushrooms à la Bourguignonne
2019-11-08
Imagine for a moment that those little bread shells in Pic8 are mushrooms. Yes, you have the right idea. Parsleyed garlic butter can also be used with mushrooms.
2019-11-08
Pic1: before cookingPic2: after cooking (left to right: parsleyed garlic butter; same with grated cheese, Boursin cheese only)
Pic3: served
B. mushrooms & escargots à la Bourguignonne
2020-01-15
And now, we combine both by putting the escargots inside the mushrooms instead of in shells.
This is a combination of 4 recipes: baked mushrooms, baked escargots / mushrooms parleyed garlic butter and mushroom velouté. It is a delicious combination that made Marielos forget her prejudice against snails. :-)
With a full dozen of escargots and the 2 sauces, this is more a meal than an appetizer. Overall preparation time about 1 1/2 to 2 hrs.. The recipe is rather long, but a lot of that can overlap in time. If you prepare the 2 sauces while the escargots are soaking, it would be even less.
Bake with green butter sauce and serve (Pic4)
OR continue on to a casserole with mushroom cream sauce and cheese on top. (Pic5)
Pic4: mushrooms & escargots à la BourguignonnePic5: casserole of the same with mushroom cream sauce and cheese
INGREDIENTS
This is what you need for 2-4 servings:
- 1 lb. large white button mushrooms
- 1 dz. escargots, canned
- 1 stick butter
- parsley
- 2 garlic cloves
- S&P
Directions
- Use the 6 largest mushrooms for the escargots, the stems and the remainder for the sauce.
2020-01-15
Pic6: mushrooms, no stemPic7: XL escargots
Pic8: soak the snails in lime juice
step 1: prepare the escargots:
- Open the jar. Rinse several times.
- Juice 2 limes.
Add escargots and add enough water to cover the escargots.
This will remove the unpleasant smell all canned escargots seem to have. - Refrigerate for at least 1 hr.
Pic9: escargots in mushroomsPic10: add parsleyed garlic butter
Pic11: baked @ 350 ºF. for 30 minutes
step 2: prepare parsleyed garlic butter sauce (beurre a la bourguignonne)
- Microwave butter briefly or leave outside fridge until it begins to soften to knead.
- Cut / mince garlic cloves. Mince 2-3 tbsp. parsley.
- Combine all in food processor. Run until smooth mixture.
- Set aside and refrigerate until needed.
step 3: prepare the mushrooms:
- Purchase nicely white button mushrooms that are large enough to hold an escargot.
- Clean the mushrooms by rubbing off any dirt. Do not wash. They’ll soak up too much water.
- Remove the stem and optional the inside edge of the cap to form a larger cup.
- Reserve the 6 largest mushrooms. Arrange them in an oven-proof dish that is at least twice as high as the mushrooms.
- Refrigerate until needed.
- Mince the remaining mushrooms as well as the stems and pieces of cap you removed. Set aside for the sauce.
step 4: stuff and bake mushrooms a la Bourguignonne.
- Separate the foot and body of the escargots.
- Stick 2 escargot feet in each mushroom. Mince the escargot bodies and sprinkle that around the mushrooms in the dish.
- Use 2 teaspoons to cover the mushrooms with parsleyed garlic butter.
- Bake for 15 minutes @ 350 ºF.
- Remove from the oven.
- Serve and enjoy.
c. mushrooms and escargots casserole
This is the same recipe as above, but with some mushroom cream sauce added.
I find it buffers the greasy of Bourguignonne butter.
Pic12: stir-fry mushrooms stems and leftover mushroomsPic13: mushroom cream sauce
Pic14: pour sauce over the baked mushrooms and escargots
step 5: Prepare the mushroom cream sauce.
Believe you me: this is SO MUCH better than canned cream of mushroom soup.
- Stir-fry the minced mushroom stems until dark brown. Make a white or blond roux.
- Add 1 cup warm milk to make béchamel sauce.
- Add the stir-fried mushrooms.
- Simmer 10-15 minutes over low heat.
- Optional: Blend the mushrooms into the béchamel sauce for a smooth sauce. (I didn’t do that.)
- Remove from heat and stir up to 1 cup of heavy cream into the sauce. This will whiten the sauce.
- Simmer over low heat to thicken the sauce further. Do not boil after adding the cream.
Pic15: add breadcrumbs, cheesePic16: bake again
Pic17: served
Step 6: bake the mushrooms again.
- Pour the mushroom sauce over and around the mushrooms.
- Optional: add extra cheese. (here: Mexican 4-cheese mix)
- Bake 15-20 minutes @ 350 ºF.
- Remove from the heat.
- Serve immediately and enjoy.