Today in National Escargot Day. If ever you were tempted to try Escargot, then today is your lucky day. If you are preparing it for the first time, and serving it to people who have never tried Escargot before, my first piece of advise is to serve it stuffed in a mushroom cap.
Escargot has a similar taste and texture as mushrooms when properly prepared. By stuffing the Escargot into the mushroom caps, it’s taking the whole eating snails adventure in little steps. My second piece of advice is to never; ever try venturing out of your food comfort zone after having consumed too much champagne. You really can’t control a tipsy brain, and it will whisper all sorts of things in your ears. I know this to be true from first hand experience. When sampling Caviar for the first time and Escargot for the first time, my brain was screaming at me. I was so busy telling my meddling thoughts to stay quiet that the experience was not as pleasant has it should have been. One thing I do insist upon when having Escargot is lots of butter and even more garlic. Hubby says I’m really using the snails as a way to get the minced garlic dripping in butter to my mouth. He might be right . . . but then again, he might be wrong. If that were really the case, all I would need is a slice of day old bread.
Garlic Escargot Stuffed Mushrooms
1 (7 oz) can Escargots, drained
6 tablespoons Butter
3 Garlic cloves, minced
1/3 cup White Wine
1/3 cup Heavy Cream
1 tablespoon all-purpose Flour
1 pinch White Pepper to taste
1/4 teaspoon dried Tarragon
1/2 cup grated Parmesan Cheese
Place Escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
Heat oven to 350 degrees. Lightly spray 20 muffin tin cups with cooking spray – 10 in each of 2 tins. (If you happen to have 4 Escargot Dishes, even better!)
Gently clean mushroom, discarding the stems. Set caps aside. Finely mince garlic and set aside.
Drain the water from the Escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the Escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
Remove the skillet from the heat, and use a slotted spoon to place the mushrooms into the prepared baking tin or Escargot Dish. Spoon an Escargot into each mushroom cap.
Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese over the tops of the mushroom.
Bake in heated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.