• Bosch corporate

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Mushroom Stuffed With French Escargot


8 brown mushrooms
10g unsalted butter
1 shallots, chopped
1 clove garlic
12 French snail meat (canned)
10ml brandy
100ml white wine
30g blue cheese
100g whipping cream
salt and crushed black
pepper to taste

Ingredients For Bread Crust
20g unsalted clarified butter
30g coarse bread
a little thyme
salt and crushed black
pepper to taste

Top And Bottom Heating


1) Wipe mushrooms with a cloth gently, cut off the stems. Set aside.

2) Melt butter in a frying pan over medium heat, sauté the shallots and garlic until translucent, add in the snail meat, stir-fry briefly.

3) Season with salt and pepper. Add the mushroom stems, brandy and white wine, cook briefly.

4) Add the blue cheese and cream, and cook until the sauce is thickened.

5) Place the mushrooms on a baking tray, seasoning with salt and black pepper, stuff with the filling.

6) Mix ingredients for bread crust, place on top of the filling.

7) Bake the mushrooms in a preheated 180°C oven for about 10 minutes until the surface becomes golden brown.

Melt butter in container over hot water. Extract the clear fat separated from the milk solids. This clarified butter gives the bread crust a crisp, beautiful look.

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