Escargot And Mushroom Hors D'Oeuvres Recipe

Name: Escargot And Mushroom Hors D'Oeuvres
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 g) package dried porcini mushrooms; 18 medium white button mushrooms (or cremini); 1/4 teaspoon sea salt; 0.5 (17 ounce) package frozen butter puff pastry, thawed; 1 (200 g) can snails, strained and washed (can size 36-50 snails); Herb Butter; 1/2 cup butter, softened; 2 garlic cloves, finely chopped; 2 tablespoons minced shallots; 2 tablespoons minced fresh parsley; 2 tablespoons fresh chives, finely chopped; 1 1/2 tablespoons dry white wine; 1/2 teaspoon sea salt; fresh ground black pepper

Servings: persons

1 (10 g) package dried porcini mushrooms
18 medium white button mushrooms (or cremini)
1/4 teaspoon sea salt
0.5 (17 ounce) package frozen butter puff pastry, thawed
1 (200 g) can snails, strained and washed (can size 36-50 snails)
Herb Butter
1/2 cup butter, softened
2 garlic cloves, finely chopped
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
2 tablespoons fresh chives, finely chopped
1 1/2 tablespoons dry white wine
1/2 teaspoon sea salt
fresh ground black pepper

1
Herb Butter:
2
With a fork, mash together butter, garlic, shallot, parsley, and chives.
3
Add wine, salt and a generous pinch of pepper. Set aside.
4
Soak porcini mushrooms in just enough warm water to cover until soft. Drain and chop finely, set aside.
5
Trim off ends of fresh mushrooms and carefully remove stems. With a small spoon, hollow out caps, reserve stems and trimmings.
6
Place caps on a parchment paper-lined baking sheet, hollow side up.
7
Mince stems and trimmings, place in bowl and sprinkle with salt. Let stand for 10 minutes.
8
Wrap in double layer of cheesecloth or paper towel and squeeze out liquid.
9
Mix drained mushrooms with the porcini and set aside.
10
Pastry:
11
Roll out puff pastry to 1/8 inch thickness, with a 2 inch round cutter, cut out 18 pastries.
12
Place on baking sheet with mushroom caps.
13
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.
14
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.
15
Fill each mushroom cap with a generous 1/2 tsp herb butter, top each with a snail.
16
Bake in 425F oven until pastry is golden and mushroom caps are tender - 16 - 18 minutes.
17
Serve hot.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (10 g) package dried porcini mushrooms, 18 medium white button mushrooms (or cremini), 1/4 teaspoon sea salt, 0.5 (17 ounce) package frozen butter puff pastry, thawed, and more.

Yes, Escargot And Mushroom Hors D'Oeuvres falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Escargot And Mushroom Hors D'Oeuvres

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions