Photo by Getty Images/LauriPatterson
This recipe is provided by Ric Brewer of Little Gray Farms. For more escargot recipes, go to Little Gray Farms.
- 20 snails (about 7 ounces), rinsed and drained
- 6 tablespoons butter
- 1 clove garlic, minced
- 20 mushrooms of choice, stems removed
- 1/3 cup white wine
- 1/3 cup cream
- 1 tablespoon all-purpose flour
- 1 pinch ground black pepper
- 1/4 teaspoon dried tarragon
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350 degrees Fahrenheit. Grease an 8-by-8-inch baking dish.
- Place snails in a bowl and cover with cold water. Set aside for 5 minutes.
- Drain snails and pat dry. In a large skillet, melt butter with garlic over medium-high heat. Add snails and mushroom caps. Cook and stir until mushrooms soften, about 5 minutes.
- In a small bowl, whisk together wine, cream, flour, pepper, and tarragon until smooth. Combine with snails and mushrooms in skillet, and bring to a boil. Cook, stirring occasionally, until sauce thickens, about 10 minutes.
- Remove skillet from heat, and place mushrooms upside down into prepared baking dish. Spoon snails into mushroom caps. Pour remaining sauce over mushroom caps and into baking dish. Add Parmesan cheese on top.
- Bake for 10 to 15 minutes.
Yield: 4 servings.
Kale Roberts is a former editor for MOTHER EARTH NEWS and a current senior program officer with ICLEI-Local Governments for Sustainability, where he supports cities across the United States to develop resilience and climate action plans.