Escargots with Mushrooms

I was at the grocery store and saw the can of escargots on sale and just couldn’t resist. So I picked up some cheese, mushrooms and bread, deciding that I could somehow come up with something just as good as the restaurant.

The Recipe:
1/4 cup butter
3 garlic cloves, minced
1/2 pack of sliced mushrooms
1 can of escargots, large or medium, rinse well and pat dry
1 cup mozzarella cheese, grated
Baguette, sliced, to serve

1. Preheat oven to 450F.

2. In baking dish, melt butter on the stove top over medium heat. Once melted, add garlic and cook until fragrant.

3. Add mushrooms and escargots. Stir. Cover with cheese.

4. Bake 15-20 minutes or until cheese is melted and bubbly. Serve with slices of baguette (or French bread).

EscargotsMy Experience:

So this recipe is a combination of about 3 recipes that I found online mixed together. I couldn’t find a recipe that had all of the ingredients that I wanted so I made my own. Not only was this recipe just as good as what you get at the restaurant (possibly better depending on the restaurant), but it is pretty darn cheap to make at home in comparison to those appetizer prices.

From the picture, you can clearly tell that I used more than 1 cup of cheese. The reasonable amount (and the amount in all 3 recipes) is 1 cup. But I’m not reasonable and I really like mozzarella cheese. There was enough cheese that I had some slices of bread with only cheese because I ran out of mushrooms and escargots.

If you have escargot dishes, obviously use those. Instead of mushroom slices, use mushroom caps. Put mushroom cap upside down, add butter/garlic mixture and escargots. Top with cheese. I don’t have escargot dishes so I just mixed everything together, casserole style (with less effort too).

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