Time 45m Yield 20 Number Of Ingredients 10 Steps:
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. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. 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 spoon to place the mushrooms upside down into the prepared baking 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 overtop. Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Time 45m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes. In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth. Remove from heat and gradually stir in the milk and cream. Return to medium heat and cook stirring constantly, until thickened. Season with salt and pepper. Stir mushroom-chicken stock into sauce. In a small frypan heat the remaining two tablespoons butter and add escargot, garlic, parsley and green onion, sauté for 2 minutes. Add to soup along with wine.
More about “mushroom and escargot soup recipes”
Time 50m Yield 8 cups Number Of Ingredients 12 Steps:
Combine mushrooms, onion, chicken stock and simmer 20 minutes. In another pot, melt 4 Tbs butter at medium heat, stir in flour. Add milk and cream, cook stirring constantly until thickened and smooth. Add salt and pepper to taste. Stir mushroom-chicken stock mixture into sauce. Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only). Add to soup with wine.
