Escargot A La Bourguignonne

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 4 ounces unsalted butter, softened
• 2 minced garlic cloves
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon minced shallot
• 1/3 cup dry wine
• 1 teaspoon pernod
• 1 (7 ounce) can snails, rinsed
• 4 ounces mushroom caps
• 2 tablespoons parmesan cheese

Recipe

• 1 preheat oven to 400 (f).
• 2 mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. set aside.
• 3 quarter the mushroom caps.
• 4 in small saucepan, simmer the snails and mushrooms in the wine and pernod until the liquid is absorbed.
• 5 place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. place in oven for about 10 minutes.
• 6 sprinkle with parmesean cheese and continue in oven until lightly browned.
• 7 serve with crusty french bread.