Jul 14 2026
Restaurants›Char Steakhouse and Oyster Bar›Escargot Recipe

Escargot Recipe

Inspired by Char Steakhouse and Oyster Bar
Time45m
Serves4

mushrooms, bacon, lemon herb butter, prosciutto, sourdough bowl

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Ingredients

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Mushroom Filling

Lemon Herb Butter

Serving

Method

Mushroom Filling Preparation

  1. 1

    Cook the Bacon

    In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet, crumble, and set aside while leaving the rendered fat in the skillet.

  2. 2

    Sauté the Mushrooms

    In the same skillet, add the chopped mushrooms to the rendered bacon fat. Sauté over medium heat for about 5-7 minutes until they are tender and browned.

  3. 3

    Add Prosciutto

    Stir in the prosciutto and crumbled bacon into the sautéed mushrooms. Cook for an additional 2-3 minutes until everything is heated through. Set aside.

Lemon Herb Butter Preparation

  1. 4

    Make the Butter

    In a bowl, mix together softened unsalted butter, chopped parsley, minced garlic, lemon juice, lemon zest, salt, and black pepper until well combined.

Assembly and Serving

  1. 5

    Prepare the Sourdough Bowls

    Cut the tops off the sourdough bread and hollow out the insides to create bowls. Reserve the bread for dipping.

  2. 6

    Fill the Bowls

    Spoon the mushroom, bacon, and prosciutto mixture into each sourdough bowl. Top generously with the lemon herb butter.

  3. 7

    Bake

    Place the filled sourdough bowls on a baking sheet and bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until the butter is melted and bubbling.

  4. 8

    Serve

    Remove from the oven and serve hot, allowing guests to dip the reserved sourdough into the filling.

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