Peconic Escargot Stuffed Mushrooms

Updated: Feb 13

This easy appetizer for Peconic Escargot is a sure hit with your guests. The Parmesan cheese can be subbed for Boursin, or even mozzarella.

For the Herb Butter:

  • 1/2 Cup Salted Butter (softened)

  • 1⁄4 Cup Flat Leaf Parsley (minced)

  • 1 Tbsp. White Wine

  • 1 tsp. Cognac or Brandy

  • 3 Cloves Garlic (minced)

  • 1 Shallot (minced)

  • To Taste: Freshly Ground Black Pepper and Nutmeg

1. In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with pepper and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavors meld. Be sure to pull your butter from the refrigerator and allow to soften about 1 hour before you prepare the dish.

You'll want to first par-cook the snails, to tenderize them. This step can be done ahead of time. Even the night before.

Shelled Escargot Par-Cooking Instructions 1. Start the snails in a small sauce pot, cover with cold water or stock. 2. Add a generous pinch of salt. 3. Add aromatics if you choose (garlic, herbs, ginger, lemon, wine, peppercorn, etc…) 4. Bring the snails to a simmer. Skim off any foam that rises to the surface and discard. 5. Just as they start to simmer, turn off the heat, and immediately put a lid on the pot. 6. Allow the snails to sit and poach in that broth (no added heat) for 1 hour. 7. Transfer the entire contents to a shallow container and cool the snails in the poaching liquid.

For the rest

  • 12 Crimini or Baby Bello Mushrooms, cleaned with stems removed

  • 12 Peconic Escargot (shelled and par-cooked)

  • Herb Butter (see recipe above)

  • 1 hunk Parmesan Cheese

  • Lemon (cut into a wedge for juicing)

Pull It All Together

1. Preheat the oven to 375 F.

2. Remove the cooled poached snails from the poaching liquid. Season the snails with olive oil, salt, and pepper.

3. In the microwave or a small saucepan, melt a spoonful of your herb butter.

4. In a metal mixing bowl, toss the mushrooms with the melted herb butter. Add a splash of olive oil if necessary. Season well with salt and pepper.

5. Arrange the mushrooms in a shallow baking dish, or a ceramic escargot dish (available in our Merch section!)

6. Place a small spoonful of herb butter in each mushroom cap. Followed by a snail (or two if it's a large mushroom). And finally another large dollop of herb butter into the top of each mushroom.

7. Grate your hunk of Parmesan generously over the mushrooms. Don't be stingy!

8. Bake the mushrooms for 15 minutes.

9. Squeeze a bit of lemon juice over the finished mushrooms. Maybe a sprinkling of chopped parsley if you're feeling fancy.

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