Crazee's Ez Escargots

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 (7 ounce) can escargot, drained
• 6 tablespoons butter
• 1 garlic clove, minced
• 20 mushrooms, stems removed
• 1/3 cup white
• 1/3 cup cream
• 1 tablespoon all-purpose flour
• 1 pinch ground black pepper, to taste
• 1/4 teaspoon dried tarragon
• 1/4 cup grated parmesan cheese

Recipe

• 1 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.
• 2 preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch baking dish.
• 3 drain the water from the escargots and pat dry with a paper towel.
• 4 melt butter with the garlic in a large skillet over medium-high heat.
• 5 add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• 6 whisk together , 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.
• 7 cook, stirring occasionally until the sauce thickens, about 10 minutes.
• 8 remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish.
• 9 spoon an escargot into each mushroom cap.
• 10 pour the remaining sauce over the mushroom caps and into the baking dish.
• 11 sprinkle grated parmesan cheese overtop.
• 12 bake in preheated oven until the parmesan cheese has turned golden brown, 10 to 15 minutes.