Grandma's Fusion Snails and Mushrooms: A Garlic, Cheese, and Parsley Extravaganza
Cooked Snails in Mushroom Casings
In my university days, I picked up this tantalizing recipe from my roommate Sharon Giardetti. Each Christmas Eve, it's something I whip up with a crusty baguette and crisp white wine to celebrate the season. So here's the easy, budget-friendly recipe that's sure to make you feel like you're indulging in a fancy feast!
- Yield: A plentiful 8 servings as an appetizer
- Difficulty: Lark-level easy
- Total Time: Approximately 1 hour 15 minutes (1 hour active)
Ingredients
- 2 packs x 228g each Brown Cremini Mushrooms
- 1/4 cup unsalted butter
- 1/4 cup extra virgin olive oil
- 8+ cloves of garlic, minced
- 1/2 cup dry white wine
- 2 tins x 115g each escargot (e.g., Club Royale)
- 2 cups shredded mozzarella or Italian cheese blend
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
Directions
- Preheat your oven to 350°F (175°C). Rinse and trim the mushroom stems, reserving them for later. Place the caps in baking dishes (you might need 2 deep-dish pie plates). They don't need to be greased.
- In a skillet, melt the butter with olive oil and sauté minced garlic for a few minutes. Stir in the escargot and liquid, along with the white wine. Cook until heated through, but don't let it boil or overcook.
- Use a spoon to place 2-3 snails in each mushroom cap. If some snails won't fit in the caps, feel free to arrange them around them. Cover with chopped mushroom stems, grated mozzarella, and Parmesan. Sprinkle minced parsley on top.
- Bake the mushrooms for 45 minutes at 350°F or until they release their liquid, and the cheese on top starts to brown. Serve the snails and mushrooms in their baking dishes, so you can mop up the flavorful garlicy juices with crusty baguette slices.
Enrichment Data Insights:
To add some Italian flair to your escargot dish, consider pairing it with an Italian-inspired mushroom filling, combining garlic, cheese, and parsley, delicate flavors that complement both dishes. Follow the instructions below for a mouthwatering fusion twist on this classic recipe:
Italian-Inspired Mushroom and Escargot Appetizer Fusion
Ingredients
- Mushrooms:
- 1 lb Brown Cremini Mushrooms
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 1/4 cup shredded Parmesan cheese
- Fresh parsley, chopped
- Escargot:
- 12 large snails
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil for drizzling
Instructions
- Mushrooms:
- Wash and prepare the mushrooms by removing the stems. Finely chop the stems for the filling.
- In a bowl, mix the chopped mushroom stems with cream cheese, garlic, and Parmesan cheese.
- Stuff each mushroom cap with the filling.
- Place the stuffed mushrooms on a baking sheet or air fryer basket. Drizzle with olive oil and cook in an air fryer at 390°F (199°C) for about 8 minutes, or bake in an oven at 375°F (190°C) for about 15 minutes.
- Escargot:
- Rinse the snails and pat them dry.
- In a skillet, melt the butter over medium heat. Add garlic and cook until fragrant.
- Add the snails to the skillet, and cook for about 3-4 minutes per side, or until they’re cooked through.
- Sprinkle with the chopped parsley, Parmesan cheese, salt, and pepper, and drizzle with olive oil.
Serving Suggestion
Serve both the stuffed mushrooms and escargot on a platter, garnished with extra parsley if desired. A fruity white wine like a Sauvignon Blanc or Grenache Blanc can complement the dish deliciously.
- This Italian-inspired twist on the recipe pairs the escargot dish with an extra layer of flavor, featuring a mushroom filling infused with garlic, cheese, and parsley.
- The mushroom filling for this fusion dish consists of chopped mushroom stems mixed with cream cheese, minced garlic, and shredded Parmesan cheese.
- The stuffed mushrooms and escargot, once cooked, can be served on a platter, garnished with extra parsley and accompanied by a fruity white wine like a Sauvignon Blanc or Grenache Blanc to complement the rich flavors.
