MAY 24TH: ESCARGOT

Easy Garlic Escargot

1 (7 oz.) can escargots, drained

6 Tbsp. butter

1 clove garlic, minced

20 mushrooms, stems removed

1/3 c. white wine

1/3 c. cream

1 Tbsp. all purpose flour

1 pinch ground black pepper to taste

¼ tsp. dried tarragon

¼ c. grated Parmesan cheese

Place escargots in small bowl, and cover with cold water; set aside for 5 minutes. This will help remove the canned flavor they may have. Preheat oven to 350. Lightly grease 8×8” baking dish. Drain water from escargots and pat dry with paper towel. Melt butter with garlic in large skillet over medium high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 minutes. Whisk together wine, cream, flour, pepper, and tarragon in small bowl until flour is no longer lumpy. Pour this into skillet, and bring to boil. Cook, stirring occasionally until sauce thickens about 10 minutes. Remove skillet from heat; use spoon to place mushrooms upside down into the prepared dish. Spoon an escargot into each mushroom cap. Pour remaining sauce over mushroom caps and into baking dish. Sprinkle grated Parmesan cheese over the top. Bake until Parmesan has turned golden brown, 10-15 minutes.

06 04 2010