Escargot Stuffed Mushrooms
Ingredients
- 1 Can Escargot These typically have 24 snails in them
- 24 Button Mushrooms
- 1 large Shallot About 1/4 cup diced
- 8 tbsp Butter Divided
- 2 cloves Garlic
- 1 tsp Salt
- 1 tbsp Pernod If you don't have Pernod you can use Brandy or Sherry
- 1/2 cup Panko Bread Crumbs
Instructions
- Clean and remove the stems from your mushrooms, Scrape out a bit of the middle of the mushroom so you will have enough room to fill it. Line them up on a baking sheet.Dice your shallot and mince your garlic. Melt 6 Tbsp's butter in a small skillet and add the shallot and cook until it starts to soften, add the garlic and and let it cook for a minute or so. Add the Pernod, salt and the drained escargot to the skillet and let it simmer for 10 minutes or so to let the alcohol cook out. Remove from the heat and stuff each mushroom with an escargot, you should have a nice mixture of shallot, garlic and butter in the skillet and you want to spoon a generous portion of this over each stuffed mushroom. Melt the remaining 2 tbsp butter in a small bowl, and add the breadcrumbs and combine to coat, then spoon a generous portion of the breadcrumbs over the stuffed mushroom. Place in a 350 degree oven and bake for 30-40 minutes until golden brown.I make these ahead and cover with plastic wrap and keep them in the fridge until 15 minutes before I want to cook them. Then all I have to do is pop them in the oven.