Burgundian Escargot w Mushrooms and Pastry

While escargot may sound a bit exotic, at least for serving family and friends, it’s actually quite easy to do. I recently prepared this dish and there were only empty plates.

12 oz unsalted butter
8 garlic cloves
2 oz shallots, minced
sea salt
black pepper
60 medium mushroom caps
60 snails (two 8-oz cans will suffice)

Fresh snails are an alternative but likely not worth the work required.

Preheat over to 400.

Melt butter over a low heat. Press garlic cloves and add to butter, along with the shallots, and salt and pepper to taste.

Place snails in mushroom caps and spoon garlic butter into each.

Cut puff pastry into four-inch round pieces. Place on buttered baking sheet, put six snails/mushrooms on each in a circle. Spoon remaining garlic butter on pastry. Bake until pastry is golden brown. Plate with a spatula.

Serves 10 as a starter.

 

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