I really wanted to make the coal roasted cargols that are found all over Andorra, in fact, some may say it should be the national dish as they are loved there. I could not find live snails to make the dish but did find a recipe that is made from canned escargot and with mushrooms another very commonly found item in the Andorran diet. The result…. a lovely appetizer!
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Escargot Bolets Fordices (Escargot stuffed mushrooms)
Ingredients
- 1 -7 ounce can of escargot drained and rinsed thoroughly in hot water.
- 8 stuffing mushrooms cleaned and stems removed
- 6 tablespoons of butter
- 4 cloves garlic minced
- 1/3 cup white wine
- 1/3 cup cream
- 1 tablespoon all-purpose flour
- ¼ teaspoon tarragon dried
- ¼ cup parmesan cheese
Instructions
- Preheat oven to 350 degrees
- Take your cleaned and drained escargot and place onto a paper towel and pat dry.
- Melt the butter in a large skillet with the garlic over medium heat.
- Add in the escargot and mushroom caps.
- Cook until tender about 15 minutes.
- Whisk together the wine, cream, flour and tarragon in a small bowl.
- Pour into the skillet slowly and bring to a boil, stirring occasionally until the sauce thickens about 5-10 minutes.
- Remove from the skillet and place the mushroom caps in a baking dish upside down.
- Spoon the escargots into the caps.
- Pour the remaining sauce over the mushroom caps and into the baking dish.
- Sprinkle parmesan cheese over the top.
- Bake until the cheese turns golden brown about 15 minutes.
- Serve hot.
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