Best 3 Mushroom And Escargot Soup Recipes
Embark on a culinary journey to savor the profound flavors of mushroom and escargot soup, a classic French delicacy that tantalizes taste buds with its rich and earthy essence. This delectable symphony of flavors is a harmonious blend of umami-rich mushrooms, tender escargots, and an aromatic broth that captures the essence of rustic French cuisine. Whether you're a seasoned chef seeking to expand your culinary repertoire or an adventurous foodie eager to explore new flavors, this article will guide you through the process of crafting the perfect mushroom and escargot soup, ensuring a delectable dish that will impress and satisfy even the most discerning palate.
Here are our top 3 tried and tested recipes!
EASY GARLIC ESCARGOTS
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
Provided by CraZee A
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g
MUSHROOM AND ESCARGOT SOUP
I have served this many many times and my guests loved it. It's easy to make and heats up very well. It's from The Vancouver Sun Cookbook from the 80's and it won first prize.
Provided by Laureen in B.C.
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes.
- In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth. Remove from heat and gradually stir in the milk and cream. Return to medium heat and cook stirring constantly, until thickened. Season with salt and pepper. Stir mushroom-chicken stock into sauce.
- In a small frypan heat the remaining two tablespoons butter and add escargot, garlic, parsley and green onion, sauté for 2 minutes. Add to soup along with wine.
CREAM OF MUSHROOM & ESCARGOT SOUP
Most people will not be aware of the escargot in this soup. They will think it is chopped mushroom. But you will know. I've made this often and everyone likes it!
Provided by Tebo3759
Categories < 60 Mins
Time 50m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Combine mushrooms, onion, chicken stock and simmer 20 minutes.
- In another pot, melt 4 Tbs butter at medium heat, stir in flour.
- Add milk and cream, cook stirring constantly until thickened and smooth.
- Add salt and pepper to taste.
- Stir mushroom-chicken stock mixture into sauce.
- Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
- Add to soup with wine.
Nutrition Facts : Calories 242.7, Fat 17.4, SaturatedFat 10.3, Cholesterol 61.2, Sodium 292.8, Carbohydrate 12.4, Fiber 0.7, Sugar 2.9, Protein 9.7
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps during the cooking process.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. Fresh mushrooms and escargot will give your soup a more vibrant and delicious taste.
- Sauté the Vegetables: Sautéing the vegetables in butter before adding them to the soup will help to enhance their flavor and add depth to the broth.
- Use a Good Quality Stock: The stock you use for your soup will have a big impact on the overall flavor. Use a good quality stock, such as homemade or a store-bought brand that is low in sodium.
- Simmer the Soup: Simmering the soup over low heat for at least 30 minutes will help to develop the flavors and allow the ingredients to meld together. Don't boil the soup, as this can make the escargot tough.
- Season to Taste: Season the soup with salt and pepper to taste. You may also want to add a pinch of nutmeg or cayenne pepper for a little extra flavor.
- Garnish the Soup: Before serving, garnish the soup with fresh parsley, chives, or croutons for a pop of color and flavor.
Conclusion:
This mushroom and escargot soup is a delicious and elegant dish that is perfect for a special occasion or a cozy night in. With its rich, flavorful broth and tender escargot, this soup is sure to impress your guests. So next time you're looking for a new and exciting soup recipe, give this one a try. You won't be disappointed!
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