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ESCARGOTS IN MUSHROOMS WITH PERNOD BUTTER
This restaurant-style appetizer is not difficult to make, especially with canned escargots. We flavour the accompanying herbed butter with Pernod, an anise-flavoured French liqueur.
Yield: Serves 6.
July 02, 2019
ESCARGOTS IN MUSHROOMS WITH PERNOD BUTTER
Ingredients
- 24 large fresh mushrooms
- 2 tbsp salted butter
- 1 can (200 g) escargots, rinsed and drained
- Pernod Butter*
Directions
- Preheat oven to 425°F.
- Remove stems from mushrooms; reserve stems for another use.
- Melt butter in a large frypan over medium heat. Add mushroom caps and sauté for 4 - 5 minutes, just until mushrooms are slightly tender and excess liquid has been released. Discard excess liquid. Place mushroom caps in a single layer in a shallow 3 quart baking dish. Place 1 - 2 escargots in each mushroom cap. Top each filled mushroom with 1 1/2 tsp Pernod Butter.
- Bake until escargots are heated through and butter is melted, about 5 - 7 minutes. Serve with toasted baguette slices or French bread.
Nutritional analysis per mushroom:
137 calories, 9.5 g fat, 9.5 g protein, 4.6 g carbohydrate, 1 g fibre, 132 mg sodium
PERNOD BUTTER
Ingredients
- 8 cloves garlic, peeled
- 1/2 cup fresh parsley leaves
- 1/2 cup salted butter, softened
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 2 tbsp Pernod
Directions
- In a food processor, process garlic and parsley until finely chopped. Add butter, oil, salt and pepper; process until smooth.
- With machine running, add Pernod and process just until blended. May be refrigerated for up to 2 days.