Garlic Mushroom Caps with Snails
Appetizer
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
These garlic mushroom caps with snails are a delightful appetizer or even a light main course. I've been making this dish for years, and it's always a hit, especially during the holiday season. The combination of earthy mushrooms, savory garlic butter, and tender snails is simply irresistible. The Parmesan cheese adds a lovely golden crust. It's perfect for a festive gathering or a cozy night in. You can easily prepare the mushroom caps ahead of time and bake them just before serving. This recipe is a delicious way to enjoy snails!
Ingredients (10 ingredients)
-
7 ounce can escargots, drained
-
6 tablespoons butter
-
1 clove garlic
-
20 piece mushrooms, stems removed
-
0.33333333333333 cup white wine
-
0.33333333333333 cup cream
-
1 tablespoon all-purpose flour
-
0.25 teaspoon dried tarragon
-
0.25 teaspoon freshly ground black pepper
-
0.25 cup grated Parmesan cheese
Preparation (7 steps)
Prepare the escargots
Place 1 (7 ounce) can of escargots, drained, in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
Mince the garlic
Place 1 clove of garlic into the mixing bowl and chop for 3 Sec./Stufe 7.
Sauté garlic and mushrooms
Add 6 tablespoons of butter and 20 mushrooms, stems removed, to the mixing bowl. Cook for 5 Min./120°C/Stufe 1 until the mushrooms begin to soften.
Add escargots and cook
Add the drained escargots to the mixing bowl. Cook for 3 Min./100°C/Stufe 1.
Prepare the sauce
Add ⅓ cup of white wine, ⅓ cup of cream, 1 tablespoon of all-purpose flour, ¼ teaspoon of dried tarragon, and ¼ teaspoon of freshly ground black pepper to the mixing bowl. Cook for 10 Min./90°C/Stufe 2.
Assemble the dish
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish. Place mushroom caps into the prepared baking dish, with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the mixing bowl over mushroom caps, then sprinkle ¼ cup of grated Parmesan cheese over top.
Bake
Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Sophia Miller
6
Rezepte
0
Kochbücher
Allergens
- Milk
- Mollusks
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
