Escargot with Bacon and Parmesan in Mushroom Caps

This is one of the most flavorful presentations

of escargot I have discovered.

½ stick of butter

2 tablespoons of white wine

2 tablespoons of parsley, minced

2 tablespoons of fresh garlic, minced

2 dozen white mushrooms, stems removed and chopped

2 tablespoons of olive oil

2 strips of bacon, cooked, crumbled and the grease reserved

1/3 cup of parmesan, grated

1/3 cup of bread crumbs

1 can of snails, rinsed and drained

Melt the butter and add the wine, parsley, garlic

and mushroom stems. Saute until garlic is transparent.

Add the snails and heat briefly. In a separate bowl,

toss mushroom caps with olive oil until lightly coated.

Toss bread crumbs, cheese, and crumbled bacon with

two tablespoons of bacon grease. On an oiled baking

sheet, place mushroom caps and fill with the snail

mixture. Mound the bread crumbs on top and place

in a 350 degree oven for about fifteen minutes and

serve warm with toasted French bread.


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