Full Recipe

Mushrooms with Escargot

Mushroom and Escargot

Last Wednesday night I had this as an entree in Cafe des Musees in the Marais in Paris. It’s a traditional bistro recently declared to be one of the top five bistros in Paris. Like the others, it serves fantastic updated French classics. One of those is this recipe combining mushrooms with the old favourite escargots in garlic and herb butter. It’s simple but delicious. I made them at home on Sunday night.

  • ‚Ä®‚Ä®Ingredients:
  • 1 tin of snails (We have these available at La Cigale – 24 in a tin)
  • 2-3 medium size Portobello mushrooms per person – more if they’re smaller or you’re hungry
  • Garlic and herb butter – at least 100g of butte
  • 3-4 cloves of crushed garlic
  • at least 2 tbsps finely chopped parsley
  • a few fresh thyme leaves

Method

Remove the stalks from each mushroom. Place the mushroom caps, under side up, in individual oven proof dishes.

Place 1-2 snails in each cap.

To make the garlic and herb butter, mix together softened butter, the crushed garlic and at least 2 tbsps of parsley and a few thyme leaves.

Put some of the mixture on top of the mushrooms and snails.

Dot some more of the butter on the base of each dish. Season well with salt and pepper.

Cook in a hot oven for a few minutes. If it seems a little dry when half cooked add a little more butter.

When cooked, the mushrooms should be soft, sitting in a sizzling combination of butter and mushroom juices.

Serve with plenty of fresh bread to soak up everything.