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5
from
4
votes
Escargot Forestiere
Snails in mushroom caps. Do not be afraid.
Prep Time
5
minutes
mins
Cook Time
6
minutes
mins
Total Time
11
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
8
Calories:
525
kcal
Author:
Karlynn Johnston
Ingredients
48
snails canned
454
grams
butter, softened
3
tablespoons
finely chopped chives
3
tablespoons
finely chopped parsley
5-7
cloves
finely chopped garlic
4
tablespoons
fine bread crumbs
2
tablespoons
white wine
2
tablespoons
Pernod
48
mushroom caps
salt to taste
pepper to taste
Instructions
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.
Take your wine and pernod and combine with the bread crumbs, about a tsp of salt and 1/2 tsp of pepper.
Add in the remaining ingredients, blend well and then refrigerate.
Crack open the can of snails and place one in each mushroom cap.
Top with a generous amount of the garlic butter mixture.
Place under a broiler and cook "au gratin" until they are golden brown and heated through.
Nutrition
Calories:
525
kcal
|
Carbohydrates:
11
g
|
Protein:
12
g
|
Fat:
47
g
|
Saturated Fat:
29
g
|
Cholesterol:
152
mg
|
Sodium:
492
mg
|
Potassium:
523
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1645
IU
|
Vitamin C:
3.1
mg
|
Calcium:
36
mg
|
Iron:
2.8
mg