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    Home » Recipes » Appetizer

    Escargot Bolets Fordices (Escargot stuffed mushrooms)

    May 22, 2014 By Darlene at International Cuisine

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    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!

    Andorran escargot

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    5 from 2 votes

    Escargot Bolets Fordices (Escargot stuffed mushrooms)

    Course Appetiizer
    Cuisine Andorra
    Servings 4
    Author International Cuisine

    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.

     

    More Andorra

    • Trucha a la piedra - Grilled Trout on slate seasoned with parsley, oregano, savory & lemon
    • Trinxat ( Andorran Potato, Cabbage and Bacon Hash)
    • Espinaca a La Catalan (Andorran style Spinach)
    • Crema de Catalan- Andorran Custard
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    Filed Under: Andorra, Appetizer

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