Escargot Recipe

Directions

1. 1

   Prepare the Crostini

   Preheat your oven to 180°C (350°F). Slice the French baguette into thin pieces and place them on a baking sheet. Drizzle with olive oil and lightly sprinkle with salt and pepper. Bake for about 10-12 minutes or until golden brown and crisp.

2. 2

   Sauté the Mushrooms

   In a skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped cremini mushrooms and cook until they soften and release their moisture, about 5-7 minutes. Season with salt and pepper.

3. 3

   Prepare the Snails

   Rinse the Burgundy Helix snails under cold water. Add them to the skillet with the sautéed mushrooms, and mix well. Crumble the Gorgonzola cheese over the mixture and stir until the cheese melts and combines with the snails and mushrooms. Cook for an additional 2-3 minutes.

4. 4

   Finish the Dish

   Remove the skillet from heat and stir in chopped fresh parsley. Spoon the snail and mushroom mixture onto each crostini and serve warm.