Name: Easy Garlic Escargots
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Escargots, drained - 1 (7 ounce) can; Butter - 6 tablespoons; Garlic, minced - 1 clove; Mushrooms, stems removed - 20; White wine - ⅓ cup; Cream - ⅓ cup; All-purpose flour - 1 tablespoon; Dried tarragon - ¼ teaspoon; Freshly ground black pepper, or to taste - 1 pinch; Grated Parmesan cheese - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Garlic Escargots

1. Escargots, drained - 1 (7 ounce) can

2. Butter - 6 tablespoons

3. Garlic, minced - 1 clove

4. Mushrooms, stems removed - 20

5. White wine - ⅓ cup

6. Cream - ⅓ cup

7. All-purpose flour - 1 tablespoon

8. Dried tarragon - ¼ teaspoon

9. Freshly ground black pepper, or to taste - 1 pinch

10. Grated Parmesan cheese - ¼ cup

How to cook deliciously - Easy Garlic Escargots

1. Stage

Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.

3. Stage

Drain escargots and pat dry with a paper towel.

4. Stage

Melt butter with garlic in a large skillet over medium-high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 minutes.

5. Stage

Whisk together wine, cream, flour, tarragon, and pepper in a small bowl until well combined. Pour into the skillet and bring to a boil. Cook, stirring occasionally, until sauce thickens, about 10 minutes. Remove from the heat.

6. Stage

Place mushroom caps into the prepared baking dish, with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps, then sprinkle grated Parmesan cheese over top.

7. Stage

Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.