Dd's Escargot

I love escargot, and Dd's looks amazing!

ESCARGOT CREMINI BOURGUINONNE

Adapted from Chef Anthony Bourdain*

 

18-24 snails, rinsed, drained

6-8 medium cremini mushrooms, thinly sliced

1 tsp. butter

1 tsp. olive oil

1 medium shallot, chopped

½ c. white wine

Salt and freshly ground black pepper

1 head of garlic, peeled & separated

1/3 bunch Italian parsley, leaves

½ c. butter, slightly softened

2 TB grated parmesan cheese

Toasted baguette slices

 

In a skillet over medium heat saute mushrooms in butter and oil 5-7 minutes.  Add snails, shallot, wine, salt and pepper. Bring to a simmer. Cook 15 minutes until completely reduced. Drain; transfer into a mixing bowl and set aside. 

In a food processor combine garlic and parsley. Process until finely chopped.  Add butter; process until smooth. Season with salt and pepper. Combine mixture with snail mixture. 

Preheat oven to broil.  Place snails in a baking dish. Sprinkle with cheese. Broil until butter is sizzling and cheese has browned. 

Serve immediately with toasted baguette. Serves 2-4 as appetizer. 

*Note: Original recipe did not include cremini mushrooms or cheese topping.