ESCARGOT A LA BOURGUIGNONNE
Make and share this Escargot a La Bourguignonne recipe from Food.com.
Provided by SlowFoodie
Categories Savory
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 (F).
- Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.
- Quarter the mushroom caps.
- In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.
- Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.
- Sprinkle with parmesean cheese and continue in oven until lightly browned.
- Serve with crusty French bread.
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Masta p Edoskid
[email protected]I love the flavor of escargot, but I found this recipe to be a bit too rich for my taste. I think I would have preferred a lighter sauce.
Puspa Saud
[email protected]This was my first time making escargot and it was a success! The recipe was easy to follow and the escargot turned out delicious. I will definitely be making this again.
SUMER SINGH RATHORE
[email protected]I've made this recipe several times and it always turns out great. The escargot are always cooked perfectly and the sauce is always flavorful. I highly recommend this recipe.
Yabsra gezahegn
[email protected]This recipe is a keeper! The escargot were tender and flavorful, and the sauce was divine. I served them with a side of roasted vegetables and it was a perfect meal.
alyan smart
[email protected]I was disappointed with this recipe. The escargot were tough and the sauce was bland. I would not recommend this recipe to anyone.
Agaba Jonan
[email protected]I love escargot and this recipe is one of the best I've tried. The escargot were cooked perfectly and the sauce was flavorful and rich. I will definitely be making this again and again.
Tasnime Me
[email protected]This recipe was easy to follow and the escargot turned out great. I served them with a side of crusty bread and a glass of white wine. It was a perfect meal.
Dalton.smity#1948
dalton.smity#[email protected]The escargot were a little chewy for my taste, but the sauce was delicious. I think I would try cooking them for a shorter amount of time next time.
Carl Hartley
[email protected]I've never had escargot before, but I was pleasantly surprised by how much I enjoyed it. The texture was tender and the flavor was rich and savory. I would definitely recommend this recipe to anyone who is looking for a new and exciting dish to try.
suva neupane
[email protected]This recipe was a hit at my dinner party! The escargot were cooked to perfection and the garlic butter sauce was divine. I will definitely be making this again.