Escargot in Mushroom Caps with Garlic Butter

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.

Placed 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.

5 Comments Add yours

  1. Pondside says:

    Oh my goodness – that sounds wonderful.

  2. Sounds perfect for these wintry days.

  3. We LOVE escargots dishes like this..and F and his mom..have neat different ones too..Soo good..Yours look just right..as Goldilocks would say.

  4. Unknown says:

    wooooooooooow che delizia! complimenti, un bacio :)ps: ho realizzato un nuovo concorso \”Fashion Food\”: in premio 100 euro di shopping! Ti aspetto 🙂

  5. Rita says:

    I have been looking for a recipe like this for a long time; love this kind of meal on the weekend. What a great blog that you have. Monique/Nana was pointed me in your direction; I am curious about your board.Rita

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