Wednesday, July 19, 2017

Sautéed Escargots and Mushrooms in Butter, White Wine and Garlic...


We can all agree the classic combination of butter, white wine and garlic equals ridiculous deliciousness! But mesh two ingredients best served in this intoxication, and you've got eyes-rolled-back-of-head Heaven BOMB for your senses! Mushrooms check, escargots, check check! Tickled-fancy by an instagram post by @passionate.cook with their escargots and mushroom caps, sautéed with a little garlic, fresh herbs and topped over crispy baguette, I held back my drool and bolted out to the store. Not only did I make my own rendition with oyster and shiitake mushrooms, I made up a large batch that doubled up as a sauce over pasta (with diced tomatoes). An appie and a dish to enjoy my meal from beginning to end :D.

Escargots and mixed mushrooms over red pepper sundried tomato ciabatta. 


Sautéed Escargots and Mushrooms in Butter, White Wine and Garlic

2 tsp. olive oil
1 Tbsp. butter

2 to 3 garlic cloves, minced
mixed mushrooms (I used oyster and shiitake (cleaned and stripped/sliced))
2 cans escargot, drained, rinsed and well-drained (about 36-40 snails)
1/3 cup white wine

a squeeze of lemon juice
salt and ground black pepper to taste
parsley, chopped
1 baquette, sliced and toasted

For the pasta:
2 ripe tomatoes, chopped
1 pkg. pasta (I used fresh linguine), cooked according to package instructions


Ingredients for the pasta sauce-- just add tomatoes!

Heat olive oil and butter in a skillet over medium-high heat. Sauté garlic until fragrant and soft. Add the mushrooms and cook for one minute while sautéing. Add the escargots, and cook for about another minute. Then finish with white wine and let simmer for another minute; splash with a squeeze of lemon juice then season with salt and pepper. Toss in parsley.

The harmonic aroma of garlic and white wine is intoxicating!


Scrumptious bite of soft yielding mushrooms and escargots over crunchy toasted bread.



Now for the pasta: move the escargots over in the skillet, add a little olive oil and sauté the tomatoes for a minute until soft. Mix it with the escargot and mushrooms, toss in more parsley and you've got a sumptuous sauce for pasta.



Looks so French and Italian at the same time... Oooh la la! :D


The dish that started it all with my love for plump canned snails-- Escargots au beurre d'ail, a popular French appetizer of snails in garlic butter baked in a six pocket ceramic dish. Yum!

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