"Recipes are meant to be shared"...Ann Thibeault

Monday, January 30, 2012

Escargot in Mushroom Caps with Garlic Butter



I was trying to think of something simple to make for dinner the other night.
Neither Moe or I were overly hungry as we had, had a late lunch.

Looking through the pantry, trying to get an idea, and I came across the can of escargot that I had bought a few days before.

I knew that I also had a few large Crimini Mushrooms on hand, and shallots, garlic, Italian Parsley and butter. 

And a fresh baguette.


That was all I needed to put together this very simple dinner.

While the mushroom caps were browning, 
I creamed the butter by hand.
and then stirred in the finely minced garlic, shallot, parsley, salt and pepper.

Placed the mushroom caps in  a shallow oven-proof casserole, added a couple of escargot into each cap and the extras were scattered around the bottom on the dish. 
Topped with the garlic butter and
baked in a 450°F oven for 15 minutes
until bubbling hot.


Served with slices of baguette to sop up all the delicious garlic butter,
and of course,
a good red wine.

5 comments:

  1. Oh my goodness - that sounds wonderful.

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  2. Sounds perfect for these wintry days.

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  3. We LOVE escargots dishes like this..and F and his mom..have neat different ones too..
    Soo good..

    Yours look just right..as Goldilocks would say.

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  4. wooooooooooow che delizia! complimenti, un bacio :)
    ps: ho realizzato un nuovo concorso "Fashion Food": in premio 100 euro di shopping! Ti aspetto :)

    ReplyDelete
  5. I have been looking for a recipe like this for a long time; love this kind of meal on the weekend. What a great blog that you have. Monique/Nana was pointed me in your direction; I am curious about your board.
    Rita

    ReplyDelete

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