5 from 1 vote
Escargot Forestiere
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
Snails in mushroom caps. Do not be afraid.
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 525 kcal
  • 48 snails canned
  • 454 grams butter, softened
  • 3 tbsp finely chopped chives
  • 3 tbsp finely chopped parsley
  • 5-7 cloves finely chopped garlic
  • 4 tbsp fine bread crumbs
  • 2 tbsp white wine
  • 2 tbsp Pernod
  • 48 mushroom caps
  • salt to taste
  • pepper to taste
  1. Take your mushrooms, wash then remove the stems. Small ones that fit just so in the escargot dish are the size we are looking for. 

  2. Take your wine and pernod and combine with the bread crumbs, about a tsp of salt and 1/2 tsp of pepper.

  3. Add in the remaining ingredients, blend well and then refrigerate. 

  4. Crack open the can of snails and place one in each mushroom cap. 

  5. Top with a generous amount of the garlic butter mixture.

  6. Place under a broiler and cook "au gratin" until they are golden brown and heated through.

Nutrition Facts
Escargot Forestiere
Amount Per Serving
Calories 525 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 29g145%
Cholesterol 152mg51%
Sodium 492mg21%
Potassium 523mg15%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 1645IU33%
Vitamin C 3.1mg4%
Calcium 36mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.