Escargot in a Brandy Cream Sauce
The sauce in this recipe 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.
Servings: 4 Servings
Calories: 542kcal
Ingredients
- 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
- 1 200 gm. can escargot 36, (NOT in a garlic butter sauce)
- 4 toast points per person remove crusts from a slice of bread and cut into triangles and toast
Instructions
- 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 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 escargot. Add additional escargot to the dish and spoon the sauce over.
- Garnish with parsley and serve with toast points.
Nutrition
Serving: 1 | Calories: 542kcal | Carbohydrates: 21g | Protein: 14g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 424mg | Potassium: 636mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1798IU | Vitamin C: 5mg | Calcium: 284mg | Iron: 3mg