I’m usually pretty adventurous when it comes to trying new foods. I will try just about anything once. One of my favourite hors deoevres is escargots in mushroom caps with garlic butter. Escargots is French for snails. Now don’t freak out. They are actually delicious!
I think I was in my teens when I first tried them and I always search for them on menus of restaurants when we dine out. A few years ago, I discovered just how easy they were to make at home…and taste just like the restaurant serves you!
John hadn’t tasted escargots until we went on one of our first dates. He now asks me to make the all the time!
They are quick and easy to make!
All you need are some mushrooms, butter, can of small escargots, garlic and a couple spices. You can also buy the Escargot Seasoning mix. I can’t find in any stores near me so I’ve been making my own sauce. It tastes almost the same and has no preservatives.
If you don’t have a fancy dish to hold the mushroom caps, don’t worry. A muffin tin works just as well. It will hold a large mushroom cap and all the juices.
One thing I don’t ever use is large escargots. I always buy the can of small escargots because I find the large ones a bit icky. Look for escargots near the cans of tuna at your grocery store.
I find people either love escargots or hate them. I’m team LOVE.
- 1 can small escargots, drained and rinsed
- 36 to 40 mushrooms, washed and stems removed
- ¾ cup butter, melted
- 6 cloves garlic, minced
- ¼ tsp onion powder
- ¼ tsp Italian seasoning
- Place mushroom caps in your mushroom cap dish or place one mushroom cap in each individual muffin tin with the stem side up.
- Add one escargot inside each mushroom cap.
- Mix together butter, garlic, onion powder and Italian seasoning and liberally brush over the mushroom caps.
- Bake in a preheated 350F oven for 15 to 20 minutes. Serve hot.
- Tip: dip bread in excess butter - delish!
Have you tried escargots?