Escargots on Mushroom Caps Recipe

Name: Escargots on Mushroom Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 each snails; 1 each bay leaves; 1 cup white wine; 2 tablespoons onions chopped; 4 Cloves garlic crushed; 1 dash allspice; 1 teaspoon soy sauce, tamari; 1/4 teaspoon vegetable seasoning; 1/2 cup butter; 3 tablespoons parsley leaves chopped; 2 tablespoons scallions, spring or green onions minced; 1/4 teaspoon nutmeg; 18 each mushrooms caps

Servings: persons

18 each snails
1 each bay leaves
1 cup white wine
2 tablespoons onions chopped
4 Cloves garlic crushed
1 dash allspice
1 teaspoon soy sauce, tamari
1/4 teaspoon vegetable seasoning
1/2 cup butter
3 tablespoons parsley leaves chopped
2 tablespoons scallions, spring or green onions minced
1/4 teaspoon nutmeg
18 each mushrooms caps

1
Drop snails into boiling water with bay leaf and let simmer 15 minutes.
2
Drain in colander and pick meat out of shell.
3
Remove the fall or the tail end where the snail is attached to the shell.
4
Wash snails in cold running water.
5
Set aside.
6
If you prefer, use canned snails, and rinse in cold water.
7
In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning.
8
Add snails and cook over low heat 10 minutes.
9
Remove and drain snails, reserving liquid.
10
To this liquid add butter, parsley and green onions.
11
Heat through; add nutmeg.
12
Place mushroom caps in baking dish, top each with a snail, and pour liquid over all, bake at 450F (230C) for 7 minutes.
13
Serve immediately with sliced french bread.

318

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.

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

You need 13 ingredients. The key ingredients include: 18 each snails, 1 each bay leaves, 1 cup white wine, 2 tablespoons onions chopped, and more.

Yes, Escargots on Mushroom Caps 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.

Escargots on Mushroom Caps

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