Easy Garlic Escargot Recipe

Ingredients

• 1 (7 ounce) can escargots, drained
• 6 tablespoons butter
• 1 clove garlic, minced
• 20 mushrooms, stems removed
• 0.33 cup white wine
• 0.33 cup cream
• 1 tablespoon all-purpose flour
• 0.25 teaspoon dried tarragon
• 1 pinch freshly ground black pepper, or to taste
• 0.25 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish to prevent sticking.
2. Place the escargots in a small bowl and cover them with cold water. Allow them to sit for 5 minutes to eliminate any lingering canned flavor. Drain the escargots thoroughly and pat them dry with a paper towel.
3. In a large skillet over medium-high heat, melt the butter with the minced garlic. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, approximately 5 minutes.
4. In a separate small bowl, whisk together the wine, cream, flour, tarragon, and pepper until thoroughly combined. Pour the mixture into the skillet and bring it to a boil. Cook, stirring occasionally, until the sauce thickens to your desired consistency, about 10 minutes.
5. Arrange the mushroom caps in the prepared baking dish with the tops facing down. Carefully spoon an escargot into each mushroom cap. Pour the savory sauce from the skillet evenly over the mushroom caps, then sprinkle the grated Parmesan cheese generously over the top.
6. Bake in the preheated oven until the cheese has melted and turned a beautiful golden brown, typically 10 to 15 minutes. Serve immediately and enjoy!

Nutrition

• Calories: 405 kcal
• Fat Content: 27 g
• Fiber Content: 0 g
• Sodium Content: 382 mg
• Protein Content: 27 g
• Cholesterol Content: 142 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g