Ingredients:
1 (7 ounce) cans escargot, drained ( 30-40 count)
36 whole mushrooms, medium sized
1/2 cup butter
4 garlic cloves, minced
2/3 cup parmesan cheese, grated
1 loaf French bread, thickly sliced
1 teaspoon herbes de provence
1/4 teaspoon rosemary
1/4 teaspoon savory
1/4 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
Directions:
Rinse escargot in a colander in order to remove any sand and set aside.
Grind spices together in a mortar until fine.
Clean mushrooms and completely remove stems, making sure to create a place for escargot.
Place in a large skillet with 1 tablespoon of the butter and saute over medium heat for 10 minutes, stirring often.
Remove from heat and place mushroom caps on escargot dishes stem side up.
Heat oven to 350 degrees F.
Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
Cook over medium heat for 3 minutes.
Place one escargot on each mushroom cap.
Spoon butter mixture over escargots and sprinkle with parmesan.
Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
Use bread for cleaning up the sauce.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.