Escargot Forestiere

Ingredients

• Snails

  Mollusks, raw

  4.8kg

• Butter

  Unsalted

  454g

• Chives

  Raw

  3 tbsp chopped or 9g

• Parsley

  Raw

  3 tbsp or 11g

• Garlic

  Raw

  5 cloves, minced or 15g

• Bread crumbs

  Dry, grated, plain

  4 tbsp or 27g

• White wine

  Alcoholic beverage, table

  1 fl oz or 29g

• 80 Proof

  Pernod

  200g

• Mushrooms

  Shiitake, raw

  48 mushroom or 912g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Take your mushrooms, wash then remove the stems. Small ones that fit just so in the escargot dish are the size we are looking for.
2. Take your wine and pernod and combine with the bread crumbs, about a tsp of salt and 1/2 tsp of pepper.
3. Add in the remaining ingredients, blend well and then refrigerate.
4. Crack open the can of snails and place one in each mushroom cap.
5. Top with a generous amount of the garlic butter mixture.
6. Place under a broiler and cook "au gratin" until they are golden brown and heated through.
7. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/escargot-forestiere/)