Fauxscargot
Indulge in the elegance of *Fauxscargot*, a playful twist on the classic French delicacy, perfect for impressing guests or elevating your appetizer game. This recipe swaps traditional escargot for tender button mushrooms, stuffed with a rich garlic-herb butter, and wrapped in flaky, golden puff pastry for a visually stunning presentation. With fragrant notes of fresh parsley, thyme, and a hint of zesty lemon, every bite bursts with flavor. Ready in just 45 minutes, this sophisticated yet approachable dish is ideal for entertaining, whether you're hosting a dinner party or craving a gourmet snack. Serve your *Fauxscargot* warm and watch it disappear as the perfect crowd-pleasing appetizer!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 pieces Large white button mushrooms
- 4 tablespoons Unsalted butter
- 3 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 sheet Puff pastry sheets
- 1 piece Egg
- 1 teaspoon Water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems to create a cavity for the filling and set them aside.
In a small skillet, melt the butter over low heat.
Finely mince the garlic cloves and add them to the melted butter. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Chop the parsley and add it to the skillet along with the thyme leaves, lemon juice, salt, and black pepper. Stir well to combine, then remove from heat.
Roll out the puff pastry sheet on a lightly floured surface and cut it into 12 strips, approximately 1 inch in width.
Take each mushroom cap and spoon a small amount of the garlic-herb butter mixture into the cavity.
Wrap a puff pastry strip around the edge of each mushroom cap, slightly overlapping to create a spiral effect, leaving the filled cavity open.
Place the prepared mushrooms on the lined baking sheet.
In a small bowl, beat the egg with the water to create an egg wash. Brush the puff pastry on each mushroom with the egg wash to promote golden browning.
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden and crisp, and the mushrooms are tender.
Allow to cool slightly before serving. Enjoy your Fauxscargot as an appetizer or elegant snack!
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 225 mg | 5% | |
*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.
