Escargot in a Brandy Cream Sauce Recipe

Name: Escargot in a Brandy Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 whole Small Mushroom Caps, Stems Removed And Discarded; 2 cloves Garlic, Minced; 1 Tablespoon Butter; ⅛ cups Brandy; 1- 1/2 cup Heavy Cream; 1 Tablespoon Tarragon, Minced; Salt And Pepper, to taste; 1/2 cups Parmesan, Finely Grated; 7 ounces, weight Canned Escargot, Not In A Garlic Sauce; Fresh Parsley, For Garnish; 8 slices Bread, Crust Removed, Cut Into Triangles And Toasted (Enough For 4 Toast Points Per Person)

Servings: persons

24 whole Small Mushroom Caps, Stems Removed And Discarded
2 cloves Garlic, Minced
1 Tablespoon Butter
⅛ cups Brandy
1- 1/2 cup Heavy Cream
1 Tablespoon Tarragon, Minced
Salt And Pepper, to taste
1/2 cups Parmesan, Finely Grated
7 ounces, weight Canned Escargot, Not In A Garlic Sauce
Fresh Parsley, For Garnish
8 slices Bread, Crust Removed, Cut Into Triangles And Toasted (Enough For 4 Toast Points Per Person)

1
On medium high heat, cook mushrooms caps, turning them several times until browned.
2
Do not lower the heat.
3
Remove from pan.
4
Saute garlic with the butter on medium low heat, add brandy and reduce by half.
5
Add the cream, tarragon, salt and pepper.
6
Reduce by a 1/4.
7
Add the Parmesan cheese and let melt while stirring.
8
Add the escargot and heat through for about 1 minute.
9
Place the mushrooms in the shallow cups of the escargot dish or on a small plate and fill each mushroom with an escargot.
10
Add additional escargot to the dish and spoon the sauce over.
11
Garnish with parsley and serve with toast points.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 24 whole Small Mushroom Caps, Stems Removed And Discarded, 2 cloves Garlic, Minced, 1 Tablespoon Butter, ⅛ cups Brandy, and more.

Yes, Escargot in a Brandy Cream Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escargot in a Brandy Cream Sauce

How did you like this recipe?

Frequently Asked Questions