Escargot Bourguignonne recipe with picture

Escargot in Mushroom Caps


Ingredients for 4 portions
of escargot

1 small can escargot (drained),
3 tablespoons butter,
1 tablespoon minced garlic,
lots of chopped parsley,
50 ml. white wine,
30 ml. Pernod or other
anise-flavored liquor,
1 tbsp. chopped onion,
1 tbsp. chopped leek,
salt and pepper to taste,
1/4 cup grated asiago cheese.


1. Heat the butter in a large pan over high heat.

2. Stir in the garlic, onion and leek and cook for 1-2 minutes.

3. Add the escargot, the Pernod and the white wine and cook, stirring for 2-3 minutes.

4. Season to taste with salt and pepper and serve in escargot dishes.

5. Sprinkle generously with chopped parsley and top with the asiago cheese.

6. Place under the broiler for 1-2 minutes or until bubbly, if desired.

Cooking tip: If you don't have the special escargot dishes, you can serve it in mushroom cups that have been cooked in the same butter for the snails.

I have seen escargot dishes made of ceramic, as well as stainless steel. They are not the most popular housewares, but still can be found if you look for them online, large grocery stores, or dollar stores.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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