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Easy Garlic Escargots

Rated as 4.66 out of 5 Stars
39

"These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!"
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Ingredients

45 m servings 86
Original recipe yields 20 servings (20 stuffed mushrooms)

Directions

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  1. Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  3. Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
  4. Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
  5. Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
  6. Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

Nutrition Facts


Per Serving: 86 calories; 5.4 2.8 5.9 29 81 Full nutrition

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Reviews

Read all reviews 29
  1. 35 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Best escargots I've ever tasted! Made some changes. I prepared this as an entree for my husband and me. The can said 12 escargots but there were actually 15. I used 10 "stuffing mushrooms" (l...

Most helpful critical review

While these were good, there just wasn't a "wow" factor. I will try them again and tweak the recipe a bit.

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Best escargots I've ever tasted! Made some changes. I prepared this as an entree for my husband and me. The can said 12 escargots but there were actually 15. I used 10 "stuffing mushrooms" (l...

We had escargot in the house, but no mushrooms, so we made this recipe without the mushrooms. It was fantastic! The mushrooms would only have been an added bonus. The sauce was to die for!

Glad everyone has enjoyed these! Made a twist on them today for a potluck (as many folk do not like/won't even try Escargots LOL). Basically the same recipe, but a filling of precooked and diced...

these were very good, just sprinkled some breadcrumbs on top of parmesan. loved it

My husband loved it! I didn't have any tarragon, so I added some parsley to the sauce. It was really good and I'm not a big fan of escargot. Will make it again.

Very, very good! I would recommend using fresh snails over canned, less of that canned taste. Make sure you have big mushrooms also.

These were really good, kind of sloppy looking, but really good. My husband really liked them. I was hoping for more of a wine taste, but that could have been because I had no cream and had to...

While these were good, there just wasn't a "wow" factor. I will try them again and tweak the recipe a bit.

I made these once before and they were absolutely delicious. My boyfriends Mother loves escargot and when she first put one in her mouth she went MMMMMMM. Thanks for the recipe. Will be making o...