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Escargot Bolets Fordices (Escargot stuffed mushrooms)

Course Appetiizer
Cuisine Andorra
Servings 4
Author International Cuisine


  • 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


  • 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.