Escargot Bourgogne Recipe

Preparation and Cooking Steps

1. 1

   Prepare the Ingredients

   Clean the escargot thoroughly under cold water and set aside. Preheat your oven to 375°F (190°C).

2. 2

   Make the Garlic Butter Mixture

   In a medium bowl, combine the softened unsalted butter, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

3. 3

   Prepare the Mushroom Caps

   Place the cleaned mushroom caps on a baking tray, hollow side up. If necessary, trim the bottoms so they sit flat.

4. 4

   Fill the Mushroom Caps

   Place one escargot into each mushroom cap. Generously spoon the garlic butter mixture over the escargot and mushrooms, ensuring they are well coated.

5. 5

   Add Wine

   Pour the dry white wine around the mushroom caps in the baking tray, allowing it to mix with the butter and garlic.

6. 6

   Bake

   Place the baking tray in the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the butter mixture is bubbling.

7. 7

   Serve

   Remove from the oven, garnish with additional parsley if desired, and serve hot. Enjoy with crusty bread for dipping into the garlic butter.