Escargots Aux Champignons
Delight your taste buds with the bold and luxurious flavors of Escargots Aux Champignons, a dish that brings together tender escargots and earthy mushrooms in a symphony of garlic, parsley, and white wine. This French-inspired appetizer features escargots nestled in mushroom caps, topped with a luscious garlic-parsley compound butter and breadcrumb mixture, then baked to golden perfection. The result? A harmonious blend of rich, buttery flavors and fragrant aromatics that pair wonderfully with crusty bread to soak up every last drop of the delectable sauce. Ready in just 35 minutes, this crowd-pleasing recipe is perfect for elegant gatherings or a sophisticated treat for yourself. Indulge in this classic yet approachable take on French cuisine!
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Recipe Information
Ingredients
- 12 pieces canned or cooked escargots
- 12 pieces white or cremini mushrooms
- 100 grams unsalted butter
- 3 pieces garlic cloves
- 3 tablespoons fresh parsley
- 50 milliliters dry white wine
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons bread crumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 200°C (400°F).
Gently clean the mushrooms with a damp paper towel and carefully remove the stems to create small mushroom caps. Reserve the stems for later use.
Finely chop the mushroom stems, garlic cloves, and parsley. Set them aside.
In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and cook for 3-4 minutes until softened.
Add the chopped garlic to the skillet and sauté for 1-2 minutes until fragrant. Stir in the white wine and cook for another 2 minutes until the liquid reduces slightly. Remove from heat and set aside.
In a small bowl, mix the softened butter, parsley, salt, and black pepper to create a compound butter. Stir in the bread crumbs for added texture.
Place the mushroom caps on a baking tray, open side up. Add one escargot to each cap.
Spoon a small amount of the cooked mushroom stem mixture over each escargot, then top with a dollop of the prepared garlic-parsley butter.
Transfer the tray to the preheated oven and bake for 10-12 minutes, or until the butter is bubbly and the mushrooms are tender.
Serve hot with slices of crusty bread to soak up the flavorful butter sauce. Enjoy your Escargots Aux Champignons!
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 2919 mg | 127% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
