Escargot

  • 14 canned snails, drained
  • 1 large garlic clove, cut in very thin slivers
  • 1/4 cup butter, cold, sliced thin
  • the juice of half a lemon
  • 1/4 cup parsley, minced
  • sea salt and cracked pepper
  • 14 medium sized mushrooms, stems removed
  1. Preheat the oven to 400 F.
  2. Rub a baking dish with olive oil and the set the mushroom caps, cavity side up in the dish.
  3. Sprinkle with the lemon juice.
  4. Lay a sliver of garlic in each cavity.  Top with the escargot. 
  5. Lay a slice of the butter on each one and then season with salt and pepper.
  6. Roast in the oven for about 20 minutes.
  7. Sprinkle with the parsley.
  8. Serve with a baguette.

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