I dreamt this one up thinking of doing escargot with puff pastry but then went on a totally different route and used our new escargot dishes. Amber is a big fan of snails probably because they are always served with a yummy sauce. This sauce won’t disappoint you!! I always, always use Parmigiano Reggiano, please don’t use the lesser quality as it will not be nearly as good, in any recipe for that matter. Make these for your next dinner party and wow your guests.
24 small mushroom caps, stems removed and discarded
1 1/2 Tbsp. butter
2 cloves garlic, minced
1 Tbsp. butter
1/8 cup brandy
1 1/2 cup heavy cream
1 Tbsp. tarragon, minced
Salt and pepper, to taste
1/2 cup parmesan, finely grated
One 200 gm. can escargot (36), NOT in a garlic butter sauce
3-4 toast points per person (remove crusts from a slice of bread and cut into triangles and toast)
On medium high heat cook mushrooms caps, turning them several times until browned. Do not lower the heat. Remove from pan. Saute garlic with the butter on medium low heat, add brandy and reduce by half. Add the cream, tarragon, salt and pepper. Reduce by a 1/4. Add the parmesan cheese and let melt while stirring. Add the escargot and heat through for about 1 min. Place the mushroom in the shallow cups of the escargot dish or on a small plate and fill each mushroom with an escargot. Add additional escargot to the dish and spoon the sauce over. Garnish with parsley and serve with toast points.