Escargot Bolets Fordices (Escargot stuffed mushrooms)
A luxurious and delicious appetizer from Andorra
Servings 4
Calories 318kcal
Ingredients
- 1 -7 ounce can of escargot drained and rinsed thoroughly in hot water.
- 8 stuffing mushrooms cleaned and stems removed
- 6 Tbsps butter
- 4 cloves garlic minced
- 1/3 cup white wine
- 1/3 cup cream
- 1 Tbsp all-purpose flour
- ¼ tsp 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.
Nutrition
Calories: 318kcal | Carbohydrates: 6g | Protein: 11g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 274mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 913IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 2mg