Thursday, 02 February 2012

• Escargot in Mushroom Caps with Garlic Butter

  This is a guest post from Thibeault's Table.
  
  

  I was trying to think of something simple to make for dinner the other night. Neither Moe or I were overly hungry as we had, had a late lunch. Looking through the pantry, trying to get an idea, and I came across the can of escargot that I had bought a few days before.

  
  
  

  

  I knew that I also had a few large Crimini Mushrooms on hand, and shallots, garlic, Italian Parsley and butter.
  
  

  And a fresh baguette.
  
  That was all I needed to put together this very simple dinner.
  
  While the mushroom caps were browning, I creamed the butter by hand and then stirred in the finely minced garlic, shallot, parsley, salt and pepper. Place the mushroom caps in  a shallow oven-proof casserole, added a couple of escargot into each cap and the extras were scattered around the bottom on the dish. 
  
  Topped with the garlic butter and baked in a 450°F oven for 15 minutes until bubbling hot.
  
  

  

  
  Served with slices of baguette to sop up all the delicious garlic butter, and of course, a good red wine.

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