escargots à la Bourguignonne

 various days

Why don’t you try something unusual?

People around the world eat snails. The French land snails or escargots are considered a delicacy gourmet food. However, in small-town America the only way to get them might be through online order, frozen or canned snails.

This is the classic French recipe. The shells are not required. Just make sure if you get them, that the snails match the shell size.

Parsleyed garlic butter = beurre à la bourguignonne. It is my favorite sauce for snow crab, but not for escargots. I prefer escargots in a cream sauce.  


Pic1: before cooking
Pic2: after cooking


This is what you need for 2 servings:

  • 1 7-oz. can of XL escargots (1 dz.)
  • 6 tbsp. butter
  • 1 medium garlic clove, minced
  • 2 tbsp. parsley, chopped very fine
  • 1 shallot, minced
  • 3 limes

Optional eye candy:

  • 12 escargot shells


B. escargots à la Bourguignonne on the internet

All the pictures below have been borrowed from the internet


Pic3: live escargots
Pic4: cooked escargot
Pic5: parsley butter


Pic6: with shells
Pic7: without shells
Pic8: in bread shells

C. mushrooms à la Bourguignonne


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.


Pic9: before cooking
Pic10: after cooking (left to right: parsleyed garlic butter; same with grated cheese, Boursin cheese only)
Pic11: served

d. mushrooms and escargots à la Bourguignonne


And now, we combine both by putting the escargots inside the mushrooms instead of 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 (Pic12)
OR continue on to a casserole with mushroom cream sauce and cheese on top. (Pic13)


Pic12: mushrooms & escargots à la Bourguignonne
Pic13: casserole of the same



This is what you need for 2-4 servings:




Pic14: mushrooms, no stem
Pic15: XL escargots
Pic16: soak the snails in lime juice

step 1: prepare the escargots:


Pic17: escargots in mushrooms
Pic18: add parsleyed garlic butter
Pic19: baked @ 350 ºF. for 30 minutes

step 2: prepare parsleyed garlic butter sauce (beurre a la bourguignonne)

step 3: prepare the mushrooms:

step 4: stuff and bake mushrooms a la Bourguignonne.

e. mushrooms and escargots casserole


Pic20: stir-fry mushrooms stems and leftover mushrooms
Pic21: mushroom cream sauce
Pic22: 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.


Pic23: add breadcrumbs, cheese
Pic24: bake again
Pic25: served

Step 6: bake the mushrooms again.