Escargot Casserole

Name: Escargot Casserole
Total time: 1800 s
Yield: Serves 6 servings
Ingredients: 4 dozen small escargots; 12 oz mushrooms (about 350 grams); 6 tablespoons butter (about 80 grams); 1 2/3 cups heavy cream (about 350 grams); 2 teaspoons mustard; 2 tablespoons Cognac; 3 tablespoons dry white wine (about 50 ml); 1 onion; fresh parsley; 1 bay leaf; 1 sprig thyme; 1 little sage; 2 shallots

Scox @Scox

France

To switch things up from the traditional escargots with garlic-parsley butter, here's a recipe for escargots cooked in a casserole dish. I serve this as an appetizer or a small starter.

Scox @Scox

France

To switch things up from the traditional escargots with garlic-parsley butter, here's a recipe for escargots cooked in a casserole dish. I serve this as an appetizer or a small starter.

Saved

Ingredients

10 min prep / 20 min cook

Serves 6 servings

4 dozensmall escargots
12 ozmushrooms (about 350 grams)
6 tablespoonsbutter (about 80 grams)
1 2/3 cupsheavy cream (about 350 grams)
2 teaspoonsmustard
2 tablespoonsCognac
3 tablespoonsdry white wine (about 50 ml)
1onion
fresh parsley
1bay leaf
1 sprigthyme
1little sage
2shallots

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Steps

10 min prep / 20 min cook

1

Peel and thinly slice the onion. Place it in a saucepan with the white wine. Add the bay leaf, thyme, and sage, then heat. Poach the escargots in the saucepan.
2

Clean and slice the mushrooms. Cook them in 1 1/2 tablespoons butter (about 20 grams).
3

Peel and thinly slice the shallots. Sauté them in a saucepan with the remaining butter.
4

Combine the mushrooms, escargots, and shallots in the saucepan with the shallots. Heat all the ingredients together for a few minutes.
5

Warm the Cognac in the microwave. Add it to the saucepan and carefully flambé.
6

Add the cream and let simmer for about 15 minutes. Season with salt and pepper, then add the mustard and chopped parsley. Serve hot and enjoy.