Escargot Recipe

Cooking Directions

1. 1

   Prepare the Brown Butter Pesto

   In a saucepan, melt the butter over medium heat until it starts to brown and smells nutty. Add the pine nuts and cook for another 2 minutes until golden. Remove from heat and let cool slightly. Blend the browned butter, Parmesan cheese, and a pinch of salt in a food processor until smooth. Set aside.

2. 2

   Sauté Mushrooms and Garlic

   In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they start to brown. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Season with salt and black pepper.

3. 3

   Cook the Escargot

   If using canned escargot, rinse and drain them. If fresh, clean and prepare as needed. In a separate pan, combine the escargot with the sautéed mushrooms and garlic. Add the chopped sorrel and cook for about 3-5 minutes until heated through.

4. 4

   Serve

   Transfer the escargot mixture to a serving dish. Drizzle the brown butter pesto over the top and serve warm.